WHITE CHOCOLATE RISOTTO
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring the almond milk, sugar and vanilla beans and pod to a simmer over low heat for 5 minutes. Remove the pod and keep the milk warm while you prepare the risotto.
- Heat the butter in a large saucepan over medium heat. Add the rice and stir with a wooden spoon to coat evenly with the butter. Lower the heat to medium low and begin adding the milk 1 cup at a time, stirring often and allowing each addition of milk to be absorbed before adding the next. Be sure to run the spoon along the bottom of the pan to ensure the risotto doesn't stick or burn. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat and stir in the white chocolate and salt.
- Serve warm, garnished with the blackberries and a sprinkling of grated dark chocolate.
WARM CHOCOLATE RISOTTO
Make and share this Warm Chocolate Risotto recipe from Food.com.
Provided by CoffeeB
Categories Dessert
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine rice, milk and sugar in a medium saucepan.
- Bring to a boil.
- Remove from heat, cover and let stand 5 minutes.
- Stir in butter, cream and chocolate chips until melted.
Nutrition Facts : Calories 396.5, Fat 20, SaturatedFat 12.2, Cholesterol 44.2, Sodium 41, Carbohydrate 52.7, Fiber 1.7, Sugar 28.1, Protein 5.1
WHITE CHOCOLATE RISOTTO
This is a devilish dessert risotto. It is very similar to rice pudding, only made on the stove top. Adapted from Michael Chiarello at Food Network. If wanted, you can substitute other types of chocolate, or even layer different flavors, but I've found I like white chocolate best. This is delicious both warm and cold.
Provided by sofie-a-toast
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring the milk, sugar and vanilla to a simmer over low heat.
- Heat 1 tablespoos of the butter in a separate, large saucepan over medium heat. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes.
- Begin adding the hot milk 1/2 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. Adjust heat to maintain a nice simmer. It will take about 30 minutes for the rice to become creamy and al dente. It is possible you may not need all of the milk.
- Remove the risotto from the heat and stir in the remaining butter, salt to taste and chopped chocolate. Top with shaved chocolate, fruit, whipped cream or nuts.
Nutrition Facts : Calories 378.8, Fat 13, SaturatedFat 8, Cholesterol 34.9, Sodium 148.5, Carbohydrate 56.5, Fiber 0.9, Sugar 22.5, Protein 8.1
WINTER WARMER HEARTY RISOTTO
This butternut squash, pea and sweetcorn risotto is a vegetarian one-pot that kids will love - a great way to get in 3 of their 5 a day
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Peel the butternut squash, slice it in half, then scoop out and discard the seeds.
- Cut the flesh of the butternut squash into small cubes and put in a mixing bowl. Drizzle 1 tbsp olive oil over the squash, and season with black pepper, and nutmeg or cinnamon. Transfer the squash to a roasting tin and roast in the oven for about 25 mins until cooked through, then set aside.
- Heat the remaining oil in a large saucepan over a low heat. Add the onion and cover the pan with a tight-fitting lid. Allow the onion to cook without colouring for 5-10 mins, stirring occasionally.
- In a measuring jug, make up 1.5 litres of stock from boiling water and the stock cube. Stir well until the stock cube has dissolved. When the onion is soft, remove the lid and add the garlic to the onion pan. Leave it to cook for 1 min more.
- Rinse the rice under cold water. Turn up the heat on the pan and add the rice to the onion and garlic, stirring well for 1 min. Pour a little of the hot stock into the pan and stir in until the liquid is absorbed by the rice.
- Gradually add the rest of the stock to the pan, a little at a time, stirring constantly, waiting until each addition of stock is absorbed before adding more. Do this until the rice is cooked through and creamy - you may not need all the stock. This should take 15-20 mins. Take the roasting tin out of the oven - the squash should be soft and cooked.
- Add the squash, peas and sweetcorn to the risotto and gently stir it in. Season to taste. Take the risotto pan off the heat and stir in the Parmesan and herbs. Put the lid back on the pan and let the risotto stand for 2-3 mins before serving.
Nutrition Facts : Calories 705 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 131 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium
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