Limoncello Risotto Rice Pudding

🍋✨ This Creamy Rice Pudding Has an Italian Easter Glow-Up! ✨🍋

Silky-smooth, citrus-kissed, and finished with a Limoncello drizzle—this Risotto Rice Pudding is like a warm hug with a burst of sunshine! 🌞🍚🍋

🥄 Why You’ll Love It:✔️ Ultra-creamy risotto-style rice pudding✔️ Bright lemon zest for a fresh spring twist 🍋✔️ Topped with whipped cream & a drizzle of Limoncello (homemade or store-bought!)✔️ Make-Ahead Magic – prepare it the day before for an easy, stress-free holiday!

💛 Special Touch: This dessert isn’t just delicious—it’s a new Easter tradition in the making! The recipe is straight from my If the Table Could Talk – A Taste of the Holidays cookbook, and my homemade Limoncello recipe is in A Taste of Celebrations!

📖 Want more recipes? Tap my my cookbook section and start your own Easter tradition!

🍋 Check out recipe below! ⬇️

Happy Easter and En-JOY❣️🍋🥚💐🐣

🍋Limoncello Risotto Rice Pudding

2 quarts whole milk

2 vanilla beans or 1 tablespoon vanilla extract

Combine in large saucepan.  Bring to a boil.

1¼ cups Arborio rice (regular rice works great, too)

1¼ cups sugar

Add and cook on medium low heat (simmer), 15 to 20 minutes or until rice is almost tender.

3 eggs plus one egg yolk

Beat eggs and yolks in large bowl.

Slowly add 1 cup hot rice mixture into egg mixture while whisking constantly.

Continue whisking and add egg mixture back into sauce pan with rice mixture (NOTE: This tempers the eggs and prevents them from scrambling.)

Cook mixture while stirring constantly with wooden spoon on low heat until mixture slightly thickens.  Do not overcook or else eggs will scramble. (A good test is to run your finger across back of wooden spoon and if mixture does not run together, it’s done, about 10 to 15 minutes.)

Pour into serving bowl.

Cover with plastic wrap directly on rice mixture to prevent skin from forming.

Chill for 2 hours. 

1 lemon, juiced and zested

Stir in rice pudding mixture.

¼ cup limoncello.

Drizzle before serving.

Makes about 12 servings.

TIP:  Can be made two days ahead.

TIP:  So pretty to sprinkle with more lemon zest and whipped cream.