Sweet Risotto White Chocolate and Raspberry Risotto

White Chocolate and Raspberry Risotto – a Sweet Risotto

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4 1x


A delicious, sweet risotto recipe. Call it a posh rice pudding! Super easy to make and served warm, it’s the perfect cold weather dessert.



  • 200g (7oz) arborio rice
  • 400ml (1 and three fifths cup) fresh full fat milk
  • 150 ml (3 fifths cup) water
  • 100g (3.5oz) condensed milk
  • 2 Tbsp sugar
  • 30g (1oz) salted butter
  • 1 tsp vanilla paste or extract
  • 100g (3.5oz) white chocolate, broken up
  • 100g (3.5oz) fresh or frozen raspberries


  1. Place the rice, milk, water, condensed milk and sugar and bring to a gentle boil over medium-low heat, stirring to mix everything.
  2. Reduce heat and simmer for 30-40 minutes, stirring from time to time, especially at the end, to prevent burning.
  3. Melt the white chocolate at 50% power in the microwave, in 30 second bursts, until melted. Set aside.
  4. Take the risotto off the heat when it’s fairly dry. At this point, the rice will be cooked with still a bite to the grains.
  5. Pour half the risotto into a bowl.
  6. Add the butter and vanilla into the saucepan, stir, then add the melted white chocolate, stirring to mix. The white chocolate will seize but that’s perfectly fine.
  7. Add the raspberries to the risotto in the bowl and stir, mashing the raspberries up with a fork and mixing well.
  8. Serve up warm in 2 layers in little glass bowls and top with the raspberries.

  • Category: Desserts
  • Cuisine: Italian


  • Serving Size: 4