🍚🍓 Discover a deliciously sweet variation on the famous Italian risotto, this time transformed into an irresistible dessert. This creamy sweet risotto is paired with juicy red fruits and offers a balanced taste experience between the sweetness of the rice and the acidity of the fruit. 🍒
20 min
1h
17 min
In a saucepan, bring the milk to the boil. Add the Arborio rice and reduce the heat to medium-low. Cook, stirring regularly, until the rice is tender and creamy, about 15-20 minutes.
Add the powdered sugar and vanilla extract to the pan. Stir well to dissolve sugar completely.
Remove the pan from the heat and stir in the mixed berries and lemon zest. If you wish, add the mascarpone for a creamier texture.
Transfer the sweet risotto to a bowl and leave to cool at room temperature for around 15 minutes. Then cover the bowl with cling film and chill in the fridge for at least 1 hour.
Before serving, gently stir the risotto to distribute the fruit evenly. Divide the risotto between dessert spoons or small bowls.
Garnish each portion with a few extra berries and fresh mint leaves.
Serve the sweet risotto with fresh red berries for dessert and savour this creamy blend of flavours.
Tip
🌿 To add a touch of crunch, sprinkle a few toasted slivered almonds over your sweet berry risotto before serving.
Spring
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