Berry and Coconut Risotto with Rhubarb and Apple Compote
- 150g rhubarb, diced
- 2 Granny Smith apples, peeled and cored
- 150g Homebrand caster sugar
- 20g butter
- 2 Healtheries Wild Berry tea bags
- ½ tsp vanilla bean paste
- 200g Arborio Rice
- 250ml Riesling
- Pinch of salt
- 1 cup Homebrand shredded coconut
- ½ cup frozen berries, defrosted
How to Cook Perfect Rice
To make the compote: place rhubarb, apple and 100g sugar in a pan over a medium heat. Cover with the lid and gently cook until the fruit is soft and syrupy, stirring occasionally. Cook for about 20 minutes, remove from heat, add 10g butter, stir gently and keep warm.
To make the risotto: place tea bags and 400mls water in a saucepan. Stir, bring to a simmer, cook for 5 minutes. Remove from heat and allow to infuse for a further 5 minutes.
Gently squeeze and remove tea bags. Sprinkle in 50g sugar, warm through until the sugar has dissolved. Remove from heat but keep warm.
In large saucepan, melt 10g butter, when bubbling add vanilla paste. Cook gently for about 1 minute, increase heat and add rice.
Sauté in the fragrant butter for 1 – 2 minutes until the rice is nicely coated, increase heat and pour in wine.
Cook until the wine has evaporated, then add a large spoonful of the tea stock.
Cook the rice on a slow but constant simmer, adding a spoonful of tea stock every 2 – 3 minutes, until all the stock is gone.
Check the rice by squeezing a grain between a finger and thumb, if it is tender the rice is cooked, it should take about 18 – 20 minutes.
Remove from heat and stir in half the coconut cream and a pinch of salt. Pop the lid on and allow it to sit for 5 minutes.
If your risotto is a little thick add a little boiled water, so you have a lovely saucy consistency.
Sprinkle coconut into a large non-stick frying pan over medium heat. Toast, gently tossing in the pan so all the coconut colours at the same time. Be very careful as the coconut can burn quickly. When coloured and smelling delicious, remove from heat and set aside.
To serve, toss berries through risotto. Spoon into a bowl, top with the compote. Drizzle with the remaining coconut cream and garnish with toasted coconut.
By Jax Hamilton