Slow Cooker Caramel Risotto
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(0 votes)
Health Score:
4,7 / 10
Difficulty:
easy
Difficulty
Preparation:
6 h. 20 min.
Preparation
Calories:
629
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 629 kcal | (30 %) | ||
| Protein | 11.61 g | (12 %) | ||
| Fat | 26.82 g | (23 %) | ||
| Carbohydrates | 88.48 g | (59 %) | ||
| Sugar added | 27.93 g | (112 %) | ||
| Roughage | 0.44 g | (1 %) |
more nutritional values
| Vitamin A | 252.98 mg | (31,623 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 0.66 mg | (6 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.57 mg | (52 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 16.01 μg | (5 %) | ||
| Pantothenic acid | 1.11 mg | (19 %) | ||
| Biotin | 6.05 μg | (13 %) | ||
| Vitamin B₁₂ | 0.95 μg | (32 %) | ||
| Vitamin C | 2.21 mg | (2 %) | ||
| Potassium | 481.14 mg | (12 %) | ||
| Calcium | 384.12 mg | (38 %) | ||
| Magnesium | 36.1 mg | (12 %) | ||
| Iron | 0.26 mg | (2 %) | ||
| Iodine | 99.38 μg | (50 %) | ||
| Zinc | 1.27 mg | (16 %) | ||
| Saturated fatty acids | 16.49 g | |||
| Cholesterol | 81.77 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the salted butter toffee
- 1 ⅔ cups condensed milk
- ½ cup golden caster sugar
- ½ cup salted butter
- 1 pinch flaked Sea salt
- For the rice pudding
- 3 cups Whole milk
- 0.333 cup superfine caster sugar
- 0.333 cup Arborio rice
Preparation steps
1.
Combine the milk and sugar for the rice pudding in a saucepan and bring to the boil over a moderate heat, stirring frequently. Place the rice in a slow cooker and cover with the hot milk mixture.
2.
Stir well before covering with a lid.
3.
Cook on a medium setting for 6 hours, stirring once an hour until soft.
4.
Meanwhile, prepare the salted butter toffee by combining the condensed milk, sugar and butter in a saucepan. Bring the mixture to a simmer over a medium heat, stirring occasionally until the sugar has dissolved. Continue to cook the caramel until thickened and golden brown in colour. Remove from the heat and season to taste using the sea salt.
5.
Pour into an 18 cm | 7” square silicone tray and chill until firm.
6.
Once the rice pudding is done, remove the salted butter toffee from the fridge and cut into cubes.
7.
Place a few cubes of the toffee into the base of serving glasses and top with the rice pudding mixture, stirring to help melt the toffee. Serve immediately.
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