Fruit Risotto

6 servings

40 minutes

Fruit risotto is an unexpected blend of classic Italian technique and exotic flavors. Coconut milk gives the rice a velvety creaminess, while the sweetness of pineapple puree, complemented by hints of vanilla, creates a refined and refreshing aftertaste. This dish is perfect as a light dessert or unusual breakfast, adding vibrant colors to the everyday menu. The vanilla pod enhances the aroma, turning each bite into a gastronomic delight. Fruit risotto can be served hot or chilled, creating a new experience of texture and taste. Such a dish is an excellent choice for gourmets who love to experiment and find harmony between sweet and creamy notes in cooking.

Energy value per serving

• Calories: 347.9
• Proteins: 4.2g
• Fats: 10.4g
• Carbohydrates: 58.8g

Ingredients

• Arborio rice: 250 g
• Coconut milk: 400 ml
• Water: 0.5 l
• Sugar: 100 g
• Pineapple: 0.5 pc
• Vanilla pod: 1 pc

Cooking steps

1. Pour coconut milk and water into a pot, add rice and bring to a boil. Cook for 20 minutes, stirring regularly, then add sugar, stir and remove from heat.

   Required ingredients:

   • Coconut milk: 400 ml
   • Water: 0.5 l
   • Arborio rice: 250 g
   • Sugar: 100 g

2. Cut the pineapple into pieces and blend it in a blender.

   Required ingredients:

   • Pineapple: 0.5 piece

3. Split the vanilla pod into 2 parts and add the seeds to the pineapple puree.

   Required ingredients:

   • Vanilla pod: 1 piece

4. Serve hot rice with chilled pineapple puree.