Baked sweet risotto pudding


The supermarkets are fast filling up with festive chocolate treat, biscuits, and puddings. Tubs of colourful favourites, tubes of sweeties, posh looking chocolate boxes wrapped with red ribbons and plenty of other indulgent treats. I am that woman, the one who tends to become a little over excited, (I blame my mum) I buy so many goodies and my excuse is, just in case! My husband looks at me and asks ‘Just in case, what? I don’t really know in all honesty, but I like to have a selection of bits and bobs, putting them away in my appley named Christmas cupboard for when we have visiting family and friends or if I have a bad day and find myself in need or something sweet.

So, with purchased treats sorted, we relax into the autumn season with homemade warming casseroles, one pot wonders and scrumptious puds. Crimble crumble with custard, fruits strudel with ice cream, chocolate microwave pudding with chocolate custard (family Fav) and mixed berry and apple pies with cream or evaporated milk. They most certainly all have a place around our family table. Raised on a farm I was always aware of the seasonal changes and what we could forage and pick during those months. My freezer is now full of blackberries and a range of apples, wild greens and sloes, meaning that comfort can be made and offered at speed and minimum cost.

With the mention of comfort, I wanted to share with you one of my favourite, no fuss puddings that requires little care, just the occasional stirring. I give you this recipe as one I make to replicate the old-fashioned school days that seem so incredibly distant now. Not overly opulent but easy it is indeed. My children love this sweet comfort and as a speedy midweek pudding it certainly hits the spot perfectly. Not traditional by any stretch of the imagination but it makes for a different yet reassuringly pleasing alternative baked risotto.


Serves: 4

Preparation time: 5 minutes

Cooking time: 50 minutes

Oven temperature: 140C (fan-assisted)


600ml milk

300ml double cream

200g dark chocolate

50g milk chocolate

1 tbsp. Frangelico

200g carnaroli risotto rice

½ tsp. cinnamon

1 orange, zest (optional)


  1. Preheat the oven to 140C fan assisted.
  2. Pour the cream and milk into a medium heavy based saucepan.
  3. Bring to a gentle simmer and add the dark and milk chocolate.
  4. Melt and stir fully. Pour in the delicious Frangelico.
  5. Add the risotto rice, cinnamon, and orange zest.
  6. Stir and ensure the rice is fully coated.
  7. Pour the risotto into an ovenproof dish (1.4 litre approx.) that has been greased with a little butter.
  8. Place in the middle of the oven. Bake for 50 minutes.
  9. Please ensure that you intermittently open the oven and stir the risotto until aldente as this will ensure you finish with a creamy decadent risotto.
  10. Eat at your pleasure.


Carmela’s tip: You can use a flavoured chocolate for a spin on flavour.