Fruit Risotto

Prep: 5 mins | Cook: 10 mins | Serves: 4


1 cup Angas Park Fruit Medley

1 cup water

1 cup arborio rice

3 cups orange juice

1/2 cup yoghurt

1 tablespoon mint, chopped


  1. Place fruit and water into a saucepan. Bring to the boil. Reduce heat to low and add rice.
  2. Add half of the orange juice. Cook over low heat until almost absorbed. Add remaining juice and continue cooking until absorbed.
  3. Remove from heat, add yoghurt and mint, cover and leave to sit for 5–10 minutes. Serve immediately.