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.
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.
- 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.
- Pineapple: 0.5 piece
3
Split the vanilla pod into 2 parts and add the seeds to the pineapple puree.
- Vanilla pod: 1 piece
4
Serve hot rice with chilled pineapple puree.
