Strawberry Risotto

After the success of my first dessert risotto, Coffee Risotto, I knew I wanted to make some more. And before I knew it, one popped up on my Pinterest feed.

This dessert risotto is filled with sweet strawberries and taste delicious warm or cold. In fact my husband loved it warm, but said the next night it tasted even better cold.

Strawberry Risotto

Ingredients:

• 6 cups 2% milk
• 1/2 cup granulated sugar
• 2 teaspoons unsalted butter
• 1 cup arborio rice
• 1 orange, zest and juice
• 1 cup canned coconut milk
• 1 quart strawberries, diced

Directions:

1. In a medium pot stir together the milk, sugar and vanilla. Heat over medium heat, stirring often until the mixture just begins to simmer. Reduce the heat to low, cover and keep hot.
2. In a large pot, over medium heat, melt the butter. Add in the rice and cook, stirring often, until toasted and fragrant, about 2 minutes. Add in the orange zest and juice and cook, stirring constantly, until the liquid has been absorbed, about 1-2 minutes. Add in 1 cup of the milk mixture and stir constantly until almost all of the liquid has been absorbed, about 3-5 minutes. Repeat this process until all of the milk has been incorporated and the rice is thick and creamy. This process will take about 30 minutes. Remove the pot from the heat and stir in the coconut milk. Let sit for 5 minutes. Stir in the diced strawberries and then serve.

Enjoy!!!

Nutrition Facts
Serves: 10
Amount Per Serving
Calories 290
Total Fat		9g
Saturated Fat		6.3g
Polyunsaturated Fat		0.4g
Monounsaturated Fat		1.1g
Trans Fat		0g
Cholesterol		13.7g
Sodium		68g
Potassium		514.6g
Total Carbohydrates		47.6g
Dietary Fiber		3.8g
Sugars		27.4g
Protein		7.3g
Vitamin A 7% Vitamin C 188.6%
Calcium 20.64% Iron 4.5%
*Nutritional information will vary depending on the brands you use.

*Adapted from Whole Foods Market.