So this risotto looks pretty sinful, right? Rich dark chocolate mixed with creamy rice... well, it is actually very saintly! Not only is it packed with nutrient filled Goji Berries, it is also made with Blue Diamond Almond Breeze milk, which is low in saturated fat and only contains 14 calories per 100ml. It's also thickened with coconut cream, which is low in cholesterol, dairy free and rich in vitamins. Plus dark chocolate is known for containing vitamins and minerals. If you used dairy free dark chocolate then the entire recipe could be dairy free!
What are Goji Berries? I was recently sent this pack of Goji Berries from nu3, a European supplier of nutrients and suppliments. The berries originate from China and have long been used in Chinese medicine. Nu3 get their Goji Berries directly from the Chinese province of Ningxia, where they mature on high plains and are carefully dried so that the taste and nutrients are retained. They are high in pro-vitamin A, B vitamins and iron, as well as essential amino acids. The berries can be eaten dry or rehydrated by soaking them in water for a few minutes which plumps them up. I think they have a mild fruity taste which could be adaptable for lots of recipes like cakes or granola bars (Cakeyboi recently made some Goji Berry Granola Bars!) I decided to make a sweet risotto as I was really intrigued by the idea of it and thought the Goji Berries would be a perfect addition.
I started by melting 15g butter in a pan on a medium heat. I added 150g arborio risotto rice and stirred into the melted butter. You can use a butter substitute or use oil if you are making this dairy free.
I measured out 525ml of the almond milk and added about 200ml to the pan along with 1 tsp vanilla extract and 80g caster sugar. I let the mixture simmer and begin to reduce for about 5 minutes.
I turned up the heat, added the rest of the milk and a 160ml can of coconut cream and let it bubble away for about 15 minutes while continuing to stir.
I added in 50g nu3 Goji Berries and stirred for a few minutes. The berries will rehydrate and become soft in the heat of the mixture.
Finally I took the risotto off the heat, added in 60g dark chocolate and stirred in, it melted very quickly and turned the mixture a glorious rich brown.
You can serve the risotto immediately warm, or leave to cool and serve cold. Either way it is delicious, trust me! I sprinkled some of the dried Goji Berries on top as a garnish. They are quite chewy when still dried, but the cooked ones are plump and soft. This recipe should serve 4 - 6 people depending on appetite. Despite being quite filling, it is also extremely moreish and I went back for more! The risotto has a creamy, rich flavour sure to satisfy your sweeth tooth after a meal. You could spice this recipe up with cinnamon or ginger if you liked.
Chocolate & Goji Berry Risotto
- 15g Butter
- 150g Risotto rice
- 525ml Almond milk
- 80g Caster sugar
- 1 tsp Vanilla extract
- 160ml Coconut cream
- 50g Goji berries
- 60g Dark chocolate
Melt the butter in a pan on a medium heat. Add the risotto rice and stir into the melted butterAdd 200ml of the almond milk to the pan along with the vanilla extract and caster sugar. Let the mixture simmer and begin to reduce for about 5 minutesTurn up the heat, added the rest of the almond milk and the coconut cream and let it bubble away for about 15 minutes while continuing to stirAdd the goji berries and stir for a few minutesFinally take the risotto off the heat, add the dark chocolate and stir in