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Categories:Viewed: 36 - Published at: 2 years ago
Ingredients
- 1 cup Arborio Rice
- 1-1/2 cup Unsweetened Rice Milk
- 1 cup Natural Plain Soy Creamer
- 3 ounces, weight Semisweet Chocolate, Chopped Up
- 2 Tablespoons Light Honey Or Agave
- 1 teaspoon Pure Vanilla Extract
- 1 pinch Salt
Method
- Add half the creamer to the rice milk and warm over a low heat or in the microwave.
- Put the rice and 1/2 cup of the liquid in a pot over medium low heat.
- Stir and simmer until the liquid is absorbed.
- Continue adding the liquid, 1/2 cup at a time, until all of the liquid is absorbed.
- Meanwhile, put the chocolate and the remaining creamer in a bowl and microwave for 1 minute to melt the chocolate.
- Stir to completely dissolve the chocolate.
- Add the chocolate mixture to the risotto and simmer until this is absorbed.
- Add the honey and a pinch of salt, stir and turn off the heat.
- Add the vanilla and stir.
- Allow the risotto to cool while you decorate the plate.
- I melted some pieces of white chocolate on a plate (in the microwave) for a minute and swirled it around before adding an ice cream scoop of risotto and fresh raspberries.
- You can make the risotto ahead of time and keep it in the fridge it until you're ready to serve it. Reheat it in the microwave for 30 seconds to a minute.
