Preparation time is 5minutes
Total time is 5minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 1/2 cup pecan nuts
- 50grams hazelnuts
- 50grams butter
- 125grams risotto rice
- 5teaspoons brown sugar
- 1teaspoons ground cinnamon
- 2 1/3 cups milk, hot
Nutrition per serving
2100kJ / 500Cal
2100 Kilojoules or 500 Calories
24% of daily energy intake*
Protein
10.9grams
Fat
34.2grams
Carbs
37.8grams
Sugars
14.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Heat a skillet over a medium heat and dry-fry the nuts until golden. Remove and set aside.
Step 2 of 5
Melt the butter in a medium saucepan, add the rice and cook, stirring, for 1 minute.
Step 3 of 5
Stir 4 teaspoons of the sugar and the cinnamon into the hot milk, then start adding the milk to the rice, adding a little more once each addition has been absorbed. This should take about 20 minutes, when the rice should be soft but still with a little bite.
Step 4 of 5
Spoon the risotto into serving bowls.
Step 5 of 5
Blitz the nuts in a food processor with the remaining teaspoon of sugar, then sprinkle the mix over the top of the risotto. Serve immediately.
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