Sweet Lemon Risotto
Ingredients
3 1/2 cups milk
6 slices lemon peel
2 tablespoons butter
1 cup arborio rice
1/3 cup sugar
Method
Pre-heat the oven to 190 C (375 F)
Place the milk, lemon rind and butter in a saucepan over medium heat for 5 minutes or until the milk is hot but not boiling.
Place the rice, sugar and milk mixture in a shallow heatproof dish and cover tightly with a lid or aluminium foil.
Bake the risotto for 30 minutes. Remove the risotto from the oven and stir for two minutes, then remove the lemon rind. The risotto should be creamy and a little soupy.
To serve, spoon the rice into serving bowls and garish with the lemon rind if you wish.