Summer Berry Risotto Recipe

Name: Summer Berry Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 cup arborio rice; 1 cup whole milk; 1 (14 ounce) can coconut milk; ½ cup sugar; 1 whole vanilla bean, halved lengthwise; 12 lemon, zest of; 2 cups fresh mixed berries or 2 cups frozen mixed berries; 2 tablespoons kirschwasser; ½ cup heavy cream (optional); lightly-toasted sliced almonds, for garnish; perfect berries, for garnish

Servings: persons

2 tablespoons butter
1 cup arborio rice
1 cup whole milk
1 (14 ounce) can coconut milk
½ cup sugar
1 whole vanilla bean, halved lengthwise
12 lemon, zest of
2 cups fresh mixed berries or 2 cups frozen mixed berries
2 tablespoons kirschwasser
½ cup heavy cream (optional)
lightly-toasted sliced almonds, for garnish
perfect berries, for garnish

1
In a 2-quart or larger pressure cooker, heat the butter and add the rice.
2
Stir until rice is coated and begins to turn opaque.
3
Add milk, coconut milk, sugar, vanilla bean and lemon zest; heat until very hot and bubbles appear around the edges of the pan.
4
Remove the vanilla bean and stir to make sure that the rice is not sticking to the bottom of the pan.
5
Place cover on the pressure cooker and bring pressure to the first red ring (8 pounds pressure).
6
Immediately reduce the heat (or if you are cooking on an electric stove, take the cooker off the hot burner and place on a low burner) and maintain pressure at the first red ring.
7
Cook for 7 minutes.
8
Run cold water over the top of the lid until the pressure has subsided enough to open the pressure cooker.
9
Open the cooker and stir in berries, liqueur, and optional cream.
10
The rice should be tender but still firm to the bite (al dente).
11
Serve in bowls and garnish with almond slices and perfect berries.

628

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 1 cup arborio rice, 1 cup whole milk, 1 (14 ounce) can coconut milk, and more.

Yes, Summer Berry Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Berry Risotto

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