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Chocolate-Hazelnut Risotto

This chocolate risotto version is non-dairy, uses honey as a sweetener instead of sugar, and gets its rich, creamy texture from coconut milk.
By Dianna Muscari

Chocolate-Hazelnut Risotto

Chocolate-Hazelnut Risotto
 
Prep Time
Cook Time
Total Time
 
This chocolate risotto version is non-dairy, uses honey as a sweetener instead of sugar, and gets its rich, creamy texture from coconut milk.
Author:
Recipe Type: Side
Serves: 4
Ingredients
  • 1½ tablespoons coconut oil {I used this kind}
  • ⅔ cup arborio rice**
  • ¼ cup unsweetened cocoa powder
  • 4 cups almond milk
  • ½ cup non-dairy hazelnut creamer {I use So Delicious Coconut Creamer}
  • ½ cup honey
  • 2 teaspoons vanilla extract
  • ½ cup coconut milk {I used full fat but you can use “lite” if you’d like}
  • ¼ cup toasted hazelnuts, chopped {Optional}
Instructions
  1. In a medium saucepan, whisk together cocoa powder and a few tablespoons of almond milk to make a paste. Gradually add in remaining almond milk, whisking to combine. Stir in hazelnut creamer, honey, and vanilla extract. Bring to a simmer and leave over medium-low heat.
  2. Meanwhile, in a skillet with high sides, warm 1½ tablespoons coconut oil over medium heat. Add rice and stir to coat, toasting for about 2 minutes.
  3. Ladle about ½ cup of hot milk mixture in to the pan with the rice. Stir often until most of the liquid is absorbed. Continue to add liquid in small amounts {approx. ⅓ – ½ cup at time}, simmering until almost absorbed and stirring, stirring, stirring {that’s what creates the creaminess of risotto… developing those starches!}.
  4. After the last bit of liquid has been absorbed, stir in coconut milk. Continue to stir until thickened and {once again}, mostly absorbed.
  5. {This whole process took me about 40 minutes. The rice might still have a tiny bit of a bite to it, but shouldn’t be hard. If you find that it is still a bit hard, reduce heat to low and put a lid on the pan. Cook this way for 6-8 minutes, making sure to monitor the liquid level… it shouldn’t get too dry.}
  6. Spoon risotto into serving dishes and top with chopped toasted hazelnuts if desired.
Notes
*A Note about “Clean Desserts” – Desserts are desserts. And while this is definitely a more wholesome version of the original, please remember that these sweet treats should still be enjoyed in moderation. {Bummer, huh?} ** You can substitute with brown arborio rice if you prefer, but it will affect the cooking time as brown rice takes longer to soften and cook through.
Dianna Muscari

Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

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Originally Published: June 7, 2013

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