Sweet Risotto

Ingredients

• 1 Vanilla bean
• 1 tbsp Raw cane sugar
• 500 ml milk (1.5% fat)
• 125 g risotto rice
• 2 tbsp sliced almonds
• 2 peaches
• 0.5 Orange
• 3 tbsp honey
• 4 tbsp yogurt (3.5% fat)

Instructions

1. 1.

   Slice the vanilla bean lengthwise, scrape out the seeds with a knife and bring to a boil in milk with sugar.

2. 2.

   Add the rice and simmer over low heat for 25–30 minutes, stirring frequently. Roast the almonds in a dry pan until lightly browned; let cool on a plate.

3. 3.

   Wash the peaches, halve them and remove pits. Place peach halves cut side up in a baking dish.

4. 4.

   Squeeze the orange, mix 3 tbsp juice with honey, and drizzle over the peaches.

5. 5.

   Grill the peaches under a preheated oven grill on the second rack from below for 8–10 minutes.

6. 6.

   Remove the risotto from heat, stir in yogurt, serve on plates, top with grilled peaches and sprinkle toasted almonds.