Pear and White Chocolate Risotto with Rosebud Lemon Marmalade with Ginger

DrinkServes 4

This sticky and decedent pudding is a perfect winter warmer and a quirky take on a traditional dessert. Using delicious Lemon Marmalade with Ginger from iconic Yorkshire preserve company Rosebud Preserves, this along with their full range of sweet and savoury award winning products are available at independent retailers or online at



For the pears:

50ml Water

250g caster Sugar

2 Conference Pears – peeled, quartered and cored then halved to make 8 slices

1 Sprig of Rosemary

Salted Butter

2 tbs Lemon Marmalade with Ginger


For the risotto:

Olive Oil

350g Arborio Rice

450ml Boiling Water

50g Salted Butter

1 Tsp of Rosemary – finely chopped

300ml Semi Skimmed Milk

190g Caster Sugar

175g Good Quality White Chocolate – broken into pieces (reserve a little for grating)


  1. For the pears: Put the water and caster sugar in saucepan on a high heat and bring to the boil gently for 5 minutes, stirring occasionally to dissolve the sugar.
  2. Take the saucepan off the heat, add the pears and rosemary and set aside to cool then strain the pears and discard the rosemary. Retain the syrup to use later.
  3. Put a knob of butter into a hot frying pan and add the pears turning constantly for 2-3 minutes.
  4. Add the strained syrup and stirring gently all the time, cook on a medium heat until caramelised (approximately 10 minutes). Remove from the heat, add the marmalade and stir to distribute.
For the risotto:
  1. Put a splash of olive oil into a large saucepan and bring to a medium heat. Add the rice and cook for 30 seconds stirring constantly then add 200ml of the boiling water, the butter and chopped rosemary stirring throughout.
  2. Continue cooking until all the water has evaporated, repeat with the remaining water. Add half of the milk and cook until evaporated, repeat with the remaining milk.
  3. Turn down the heat to low so the rice is barely simmering, add the caster sugar and the white chocolate and stir to dissolve. If necessary, add a splash of milk to create a dropping consistency. Rest the rice for 2-3 minutes before serving.
  4. To serve, spoon the caramelised pear and syrup on top of the risotto and sprinkle with grated chocolate.