Risotto isn’t just a lunch or dinner meal, it can absolutely be a dessert or breakfast! I’ve combined my go-to protein-charged grain, quinoa, with the creaminess of coconut milk, raw cacao and cinnamon to give this risotto a sweet edge without the heavy sugar load. You can enjoy it as a nourishing dessert with any kind of fruits. I love stone fruit with this delicious dish.
Serves: 2
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Servings
Serves: 2
Prep time
Cook time
Recipe
Ingredients
- 1 cup quinoa, rinsed
- 1 cup coconut milk
- 1 tsp vanilla extract
- ¼ cup raw cacao powder
- 1 tsp ground cinnamon
- 2½ tbsp rice-malt syrup
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- To serve (optional)
- ½ cup roughly chopped hazelnuts
- ¼ cup toasted coconut flakes
- Grilled fruit or berries
Method
- Add quinoa and 1 cup water to small saucepan, cover and bring to boil.
- Reduce heat and remove lid, add coconut milk, vanilla, cacao and cinnamon and allow to simmer for 10–15 mins or until quinoa is tender and there’s a small amount of liquid remaining to keep risotto loose and creamy.
- Stir through rice-malt syrup.
- Serve in bowls and top with hazelnuts, coconut flakes and berries or fruit if you wish.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
