White Chocolate Risotto – a delicious recipe with arborio rice, vanilla bean, sugar, white chocolate chips, cherries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Melt the butter in a heavy-bottomed saucepan. Scrape the vanilla bean into the butter and combine. Add the rice and saute for a minute or two.
2
Add the sugar and one-third of the half-and-half. Cook, stirring constantly, until most of the half-and-half has been absorbed.
3
Add the second third of the half-and-half; cook, stirring constantly, until most of it is absorbed by the rice.
4
Continue adding the remaining half-and-half in small portions, stirring and waiting for the liquid to be absorbed between each addition.
5
When rice is nearly finished, drain the cherries (reserving the alcohol) and add to the rice. Add the white chocolate and stir until completely melted and combined.
6
Once the white chocolate has melted, do NOT put it back on the heat. Serve immediately, with a splash of heavy cream if it suits you.
406
kcal
Calories
7
g
Fat
64
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 ounces arborio rice, 1 vanilla bean, 1/2 ounce sugar, 3 ounces white chocolate chips, and more.
Yes, White Chocolate 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.
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