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  • Quick
  • Serves 6
  • 25 mins cook

Sweet risotto with poached tamarillo

Experiment with different ingredients to keep life, and food, interesting!


Sweet risotto with poached tamarillo

  • 6 tamarillos
  • 1/2 cup red wine
  • 2 tbsp sugar
  • 2 tbsp honey
  • 1 cup water
  • 2 vanilla pods
  • 2 star anise
  • rind of ½ orange
  • 400 ml can coconut cream
  • 400 ml milk
  • 4 egg yolks
  • 4 tbsp sugar
  • 30 g butter
  • 2 cups carnaroli rice
  • 2 tbsp freeze-dried coconut
  • cream, to serve


Sweet risotto with poached tamarillo

  1. Lightly score skin of the tamarillos and blanch in a pot of boiling water for 20-30 seconds. Peel.
  2. Place wine, first measure of sugar, honey, water, vanilla, star anise and rind in a large pot. Bring to the boil, then add tamarillos. Return to the boil, remove from heat and transfer to a large bowl or jar. Set aside.
  3. Warm coconut cream and milk in a pot over a low heat. Whisk or beat together egg yolks and second measure of sugar until pale.
  4. Melt butter in a large pot until just bubbling. Add rice and stir for 2 minutes over low heat. Gradually add milk mixture to rice, stirring well after each addition.
  5. When all the milk has been absorbed, fold in the egg mixture.
  6. Spoon into bowls and top with tamarillo halves, poaching liquid and a sprinkle of freeze-dried coconut. Serve hot with cream.


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