Sweet Berry Risotto

Name: Sweet Berry Risotto
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Cuisine: Italy
Ingredients: 200 g of Arborio rice; 500 ml of whole milk; 100 g of sugar; 1 tsp of vanilla extract; 150 g of mixed berries; 1 zest of lemons; 50 g of mascarpone; A few leaves of mint

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This round-grain rice is slowly cooked in sweetened milk like a creamy rice pudding. 🍚 The berries add a tartness that balances the dessert.

Total time: 37 min
Prep: 20 min
Cook: 17 min
Rest: 1 h 15
Difficulty: Easy
Per person: €1.25

By the CookinBreak team

Ingredients 8

servings

Estimated cost €5.00

Equipment

Saucepan
Mixing bowl
Wooden spoon
Zester

Instructions

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In a saucepan, bring the milk to a boil. Add the Arborio rice and reduce the heat to medium-low. Cook, stirring regularly, until the rice is tender and creamy, about .

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Add the granulated sugar and the vanilla extract to the saucepan. Mix well so the sugar is completely dissolved.

Remove the saucepan from the heat and fold in the mixed berries and the lemon zest. If you like, also add the mascarpone for a creamier texture.

Transfer the sweet risotto to a large bowl and let it cool at room temperature for about . Then cover the bowl with plastic wrap and place it in the refrigerator for at least to chill thoroughly.

Before serving, gently stir the risotto to distribute the fruit evenly. Divide the risotto among dessert spoons or small bowls.

Decorate each portion with a few extra berries and fresh mint leaves.

Serve the sweet berry risotto chilled as a dessert and enjoy this creamy blend of flavors.

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Goes well with

🎅 Christmas: all recipes

As a starter

Baked Scallops au Gratin

33 minEasy

For dessert

Christmas Pandoro

1 h 35Medium

To drink

Cinnamon Eggnog

25 minEasy

Nutrition facts

per serving · estimate

250kcal

Protein6 g10%
Carbs50 g80%
Fat3 g11%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🌿 To add a touch of crunch, sprinkle a few toasted sliced almonds over your sweet berry risotto before serving.

Freezing : Can you freeze this recipe?

Not recommended

The rice becomes very pasty and the dairy may separate after thawing.

Storage : How long does it keep?

Arborio rice loses its creamy texture. The berries soften. Eat fresh.

Making ahead : Can you make it the day before?

Same day

The optimal consistency of the risotto deteriorates quickly. Make it the same day.

Reheating : How do you reheat it?

In a saucepan: reheat gently over very low heat with a little milk, stirring. Microwave not recommended: dries out the rice, alters the texture.

Variations

Replace the berries with mango, peaches or a fruit compote.
Use almond or coconut milk instead of whole milk.
Leave out the mascarpone for a lighter version.

Mistakes to avoid

Not stirring regularly: the rice sticks to the bottom. Stir often over medium-low heat.
Adding the berries over the heat: they fall apart. Fold them in off the heat.
Serving the risotto lukewarm: the texture is less defined. Let it cool, then place it in the refrigerator.

Frequently asked questions

Can I use a rice other than Arborio?

Yes, a round-grain dessert rice or another risotto rice, such as Carnaroli, works. These rices release their starch and give a creamy texture. Avoid long-grain rice, which stays dry and doesn't turn creamy.

Is the mascarpone required?

No, it is optional. It makes the risotto richer and creamier, but the rice cooked in milk is already enough to give a nice creaminess. Without mascarpone, the dessert is lighter and fresher.

Can I use frozen berries?

Yes, thaw them and drain them well before folding them in, so you don't add too much liquid to the rice. Keep a few fresh or thawed berries for decoration, along with fresh mint.

Is sweet risotto served hot or cold?

It is served chilled. Let it cool at room temperature for about 15 minutes, then place it in the refrigerator. Stir it gently before dividing it into small bowls, then decorate with fruit and mint.