Ingredients

400g SunRice Arborio Rice
400ml orange juice
600ml water
150g sugar
2 tblspn butter
8 sticks rhubarb, red part
10 dried figs, halved
1 tblspn mascarpone cheese
4-6 fresh figs
1 tablespoon brown sugar

Instructions

• In a large pan, heat the orange juice, water and sugar. Simmer for 10 minutes.
• Wash and slice rhubarb into 2cm pieces. In a separate pan, heat the butter, add the rhubarb and figs and saute for 3 minutes.
• Add the rice and stir to coat. Begin adding the syrup and juice mixture, 1 cup at a time, stirring until liquid is absorbed. Continue to add the syrup until all liquid is absorbed and the rice is tender. Add the mascarpone cheese and stir well.
• Cut the fresh figs in half and sprinkle with a little brown sugar on each cut surface. Grill the fruit, sugar side up, about 2 minutes until caramelised. Place on top of risotto and serve in individual bowls.