White Chocolate and Raspberry Risotto – a Sweet Risotto
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.
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Servings:
Calories: 548kcal
Ingredients
- 200 g arborio rice
- 400 ml fresh full fat milk
- 150 ml water
- 100 g condensed milk
- 2 Tbsp sugar
- 30 g salted butter
- 1 tsp vanilla paste or extract
- 100 g white chocolate broken up
- 100 g raspberries fresh or frozen
Instructions
- Place the rice, milk, water, condensed milk and sugar and bring to a gentle boil over medium-low heat, stirring to mix everything.200 g arborio rice, 400 ml fresh full fat milk, 150 ml water, 100 g condensed milk, 2 Tbsp sugar
- Reduce heat and simmer for 30-40 minutes, stirring from time to time, especially at the end, to prevent burning.
- Melt the white chocolate at 50% power in the microwave, in 30 second bursts, until melted. Set aside.100 g white chocolate
- 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.
- Pour half the risotto into a bowl.
- 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.30 g salted butter, 1 tsp vanilla paste or extract
- Add the raspberries to the risotto in the bowl and stir, mashing the raspberries up with a fork and mixing well.100 g raspberries
- Serve up warm in 2 layers in little glass bowls and top with the raspberries.
Nutrition
Serving: 4 | Calories: 548kcal | Carbohydrates: 82g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 40mg | Sodium: 154mg | Potassium: 372mg | Fiber: 3g | Sugar: 41g | Vitamin A: 416IU | Vitamin C: 7mg | Calcium: 240mg | Iron: 2mg
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