Now Reading
Chocolate-Hazelnut Risotto

Chocolate-Hazelnut Risotto

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

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate-Hazelnut Risotto

Chocolate-Hazelnut Risotto

  • Author: Dianna Muscari, inspired by the Chocolate Risotto I had at Disneyland
  • Total Time: 1 hour
  • Yield: 4 1x


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


  • 1 1/2 tablespoons coconut oil {I used this kind}
  • 2/3 cup arborio rice**
  • 1/4 cup unsweetened cocoa powder
  • 4 cups almond milk
  • 1/2 cup non-dairy hazelnut creamer {I use So Delicious Coconut Creamer}
  • 1/2 cup honey
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut milk {I used full fat but you can use “lite” if you’d like}
  • 1/4 cup toasted hazelnuts, chopped {Optional}


  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 1 1/2 tablespoons coconut oil over medium heat. Add rice and stir to coat, toasting for about 2 minutes.
  3. Ladle about 1/2 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. 1/3 – 1/2 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.


*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.

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Side
View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll To Top