Coffee and Cream Risotto

I don’t know whether I mentioned this before, I like to make desserts, but I am not such a dessert eater myself. This coffee and cream risotto is an example of taking a very basic recipe and making a few changes. Adding a few different ingredients and you’ll have a totally different dish.

This risotto dessert is very similar to a rice pudding; the difference is the type of rice. Most rice puddings are made with regular white rice and often with cinnamon and raisins, and depending on your recipe, lots of sweetness added to it.

Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• Milk
• Espresso coffee powder
• Vanilla bean
• Carnaroli rice
• Cream
• Sugar

What I like about this recipe is that it does not need a lot of sweetness to taste amazing. Just 1 tablespoon of sugar and the flavor of a vanilla bean is enough.

A nice caramel color, that doesn’t come from the sugar, but from the coffee. And if you want to be a little richer, poor some cream over it, just before you serve it.

If you want even more richness, add a little bit of butter or some cognac.

When serving this recipe cold, I would suggest to add a little bit more milk or cream or both, to keep it from becoming a sticky cold pudding.

Print Recipe

No reviews

Coffee and Cream Risotto

Author: Marinka

Prep Time1 minute min

Cook Time15 minutes mins

Total Time16 minutes mins

Course: Breakfast, Desserts

Cuisine: European

Diet: Egg-free, Gluten-free, Nut-free, Vegetarian

Servings: 2 people

Pin Recipe Facebook Share by Text

Did you make this recipe?Please consider Leaving a Review!

Ingredients

 

1x2x3x

• 1.5 cups milk
• 1 tablespoon espresso coffee powder, instant
• 1 vanilla bean, split open
• 1/2 cup carnaroli rice
• 1/4 cup cream
• 1 tablespoon sugar
• 2 tablespoons cream

Cook ModePrevent your screen from going dark

Instructions

 

• Pour milk in a sauce pan, together with instant coffee and vanilla bean, split open.
• Bring to a boil and add rice.
• Cook until rice is soft, approx. 10-15 minutes. Stir frequently.
• Add cream and sugar and stir again until cream is absorbed. Remove vanilla bean.
• Divide rice over 2 bowls and poor 1 tablespoon of cream on top of each bowl and serve warm.

Nutrition

Calories: 482kcal | Carbohydrates: 58g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Sodium: 97mg | Fiber: 1g | Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

Have you tried this recipe? Tag me Today!Leave a review below and share a photo on Instagram. Tag @agourmetfoodblog and hashtag it with #agourmetfoodblog