Vanilla Risotto With Grilled Nectarines

• 1 liter soya milk
• 1 vanilla pod, split
• 1 large orange, juice and zest of
• 3 tablespoons runny honey
• 175 g risotto rice
• 4 ripe nectarines
• 50 g unsalted shelled pistachios

1. Scrape seeds ou of the vanilla pod and add both seeds and pod to the milk.
2. Bring to boil and remove from heat.
3. Put the orange zest, juice and 2 tbsp of the honey into a pan and heat for 1 minute.
4. Add rice and stir to coat.
5. Add the milk to the rice mix a ladle at a time until all the milk has been used up.
6. Stir constantly while doig so, it will take about 30 minutes.
7. Heat a frying pan to very hot.
8. Cut the nectarines an half and brush cut side with the honey.
9. Place cut side down in pan and cook for 3 - 4 mins each side.
10. Serve the risotto topped with the nectarines, nuts and a drizzle of honey.

milk, vanilla, orange, runny honey, risotto rice, nectarines, pistachios

Taken from www.food.com/recipe/vanilla-risotto-with-grilled-nectarines-192746 (may not work)