White Chocolate Risotto

1. 1

   Bring the almond milk, sugar and vanilla beans and pod to a simmer over low heat for 5 minutes.

2. 2

   Remove the pod and keep the milk warm while you prepare the risotto.

3. 3

   Heat the butter in a large saucepan over medium heat.

4. 4

   Add the rice and stir with a wooden spoon to coat evenly with the butter.

5. 5

   Lower the heat to medium low and begin adding the milk 1 cup at a time, stirring often and allowing each addition of milk to be absorbed before adding the next.

6. 6

   Be sure to run the spoon along the bottom of the pan to ensure the risotto doesn't stick or burn.

7. 7

   Cook until the rice is tender but still firm, about 20 minutes.

8. 8

   Remove from the heat and stir in the white chocolate and salt.

9. 9

   Serve warm, garnished with the blackberries and a sprinkling of grated dark chocolate.

* Per serving · 4 servings · Values may vary.