Sweet rosehip and orange risotto recipe

1. 1

   Zest one of the oranges.

2. 2

   Peel and segment both oranges and set aside.

3. 3

   Top and tail the rosehips then halve and de-seed them, ensuring all the tiny hairs are removed from inside.

4. 4

   Then slice the rosehips and set aside.

5. 5

   Put the milk in a saucepan over a medium heat and add the orange zest.

6. 6

   Bring the milk to just under boiling point then remove from the heat.

7. 7

   In a large, heavy-based pan over a medium heat, melt the butter then add the Arborio rice, stirring to coat the grains of rice in butter.

8. 8

   Add about 300ml of hot milk to the rice and cook over a gentle heat, stirring continuously, until the milk has nearly all been absorbed by the rice.

9. 9

   Continue to cook, adding a little more milk at a time and stirring continuously until the rice starts to become tender but still has firmness to it.

10. 10

    Slowly add 120ml rosehip syrup, again stirring continuously.

11. 11

    Use the remaining milk (you may not need it all) to get the risotto to the perfect final consistency - it should be smooth and creamy, whilst still retaining some bite.

12. 12

    Stir 2 tsp orange blossom water into the finished risotto.

13. 13

    Spoon the risotto into warmed bowls (it should start creeping to the edge of the bowl), place some orange segments in the centre and drizzle with rosehip syrup.

14. 14

    Place a few tiny slices of fresh rosehip on top of the orange segments and sprinkle with some dark brown sugar.

* Per serving · 4 servings · Values may vary.