NZ Woman's Weekly

Sweet risotto with poached tamarillo recipe

  • Meal Type

  • Servings

  • Courses


We’ve gone traditional with a twist, swapping creamed rice for this delicious sweet risotto with a poached tamarillo. Enjoy!

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

Take a look at this apple and passionfruit pie recipe here.

Issue 1541

Subscribe to the magazine

Simon Barnett’s 7 magic rules

In this week's issue of New Zealand Woman's Weekly magazine: Simon Barnett reveals his seven magic rules for raising girls.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.