Summer Berry Risotto
Ingredients
- 2 tablespoons butter ⓘ
- 1 cup arborio rice
- 1 cup whole milk ⓘ
- 1 (14 ounce) can coconut milk
- 12 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 ⓘ
- 12 cup heavy cream (optional) ⓘ
- lightly-toasted sliced almonds, for garnish
Instructions
- In a 2-quart or larger pressure cooker, heat the butter and add the rice.
- Stir until rice is coated and begins to turn opaque.
- Add milk, coconut milk, sugar, vanilla bean and lemon zest; heat until very hot and bubbles appear around the edges of the pan.
- Remove the vanilla bean and stir to make sure that the rice is not sticking to the bottom of the pan.
- Place cover on the pressure cooker and bring pressure to the first red ring (8 pounds pressure).
- 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.
- Cook for 7 minutes.
- Run cold water over the top of the lid until the pressure has subsided enough to open the pressure cooker.
- Open the cooker and stir in berries, liqueur, and optional cream.
- The rice should be tender but still firm to the bite (al dente).
- Serve in bowls and garnish with almond slices and perfect berries.
Nutrition & Diet Analysis (per serving)
664
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).