CINNAMON, HONEY & LIME RISOTTO
- Into a medium saucepan on a low heat, add milk, sugar, cinnamon sticks, bay leaves, allspice, vanilla, honey and stir. Bring to a simmer (do not boil). Remove from heat and set aside for 5 - 10 minutes to allow the spices to infuse the milk.
- Remove cinnamon sticks and bay leaves from milk, add rice and stir. Turn heat back on to medium and cook for 15 - 20 minutes or until the rice is tender. Squeezes over lime juice and stir.
- To serve spoon rice onto a serving plater. Scatter over raspberries, blueberries and drizzle with honey, add lemon balm (micro herb) for garnish.
BEN'S TIP: Herb butter is used to enhance the flavours but you can use any butter.