Coconut Vanilla Risotto with Marinated Berries

Ingredients

• 300 g Riso Gallo (Risotto Selezione Speciale)
• 400 ml coconut milk
• 50–70 g raw cane sugar
• 0.5 tsp vanilla powder
• 50 g coconut flakes
• 1 tbsp butter
• 200 g Raspberries
• 200 g Blueberries
• 3–4 tbsp maple syrup
• 1 lemon (juice)
• 1 pinch Vanilla powder

Instructions

1. 1.

   Add the risotto rice to a pot with coconut milk, a splash of water, sugar (to taste), and vanilla; cook for 12‑15 minutes, stirring occasionally until creamy. Add more water if needed.

2. 2.

   Toast the coconut flakes in a pan until fragrant, then stir them into the butter at the end.

3. 3.

   Marinate the berries with maple syrup, lemon juice, and vanilla. Serve the sweet risotto topped with the marinated berries.