Berry & Chocolate Risotto
MAKES
2 cups
PREP
COOK
50 minutes
Ingredients
- 2 1/2 cups premade Maxigenes Full Cream Milk Powder
- 1 cup thickened cream
- 1 Tsp ground cinnamon
- 280g frozen berries
- 55g arborio rice
- 2/3 cup sugar
- 115g milk chocolate, finely chopped
Method
- Combine milk, cream, cinnamon, rice and 1/3 cup of sugar in a large saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 35 to 40 minutes, stirring occasionally, until rice is tender.
- Add the chocolate and stir until melted and smooth.
- Meanwhile, combine the berries and the remaining sugar to a saucepan. Stir over medium heat for approximately 3 to 4 minutes, until the sugar has dissolved, and berries are warmed through. Spoon the berry mixture on top of the chocolate risotto to serve.