Did I promise you a lot of lavender ideas this summer? I did. And there we go! Enjoy this creamy delicious Berry Lavender Risotto.
Twists on Italian Classic
Indeed, this Berry Lavender Risotto isn’t the first time I am playing with the famous Italian recipes. Last year I made this Blackberry Lavender Pasta. Although I anticipated a number of lawsuits from Italy for having been playing with the classic things, that didn’t happen.
I considered this a green light to continue.
Berry Lavender Risotto
I started to be thinking about a sweet version of risotto (In fact a dessert risotto is quite a common thing) a few months ago. At first, I was going to grab any type of rice and make a sweet kind of porridge.
I ended up choosing Arborio – rice used in making risotto. This rice is famous for its ability to absorb liquids, being creamy but not mushy if handled correctly. That was exactly what I wanted.
Berry risotto sounded particularly delicious to me. And as I mentioned in my last post, lavender is amazingly paired with berries and fruit.
As for liquid, I opted for coconut milk and hot water. The ratio is up to you. I took only 1/3 of coconut milk, but you can increase this amount. I recommend using hot water (Like in any risotto recipe) because cold one decreases the temperature of the rice and, thus, affects the cooking process.
Sure I incorporated some butter as well because what kind of risotto could be without butter, right? I didn’t add parmesan; however I think if you have some cream cheese or even mascarpone, you can freely stir in a spoon or two. Because why not!
To sum it up, this Berry Lavender Risotto is a delicious, rich, and creamy dish packed with the flavors. So, make it, have it, and don’t forget to grab some dessert afterwards. Maybe some gelato or granita – something Italian.
Have you ever tried a dessert kind of risotto?
Delicious, creamy, and rich Berry Lavender Risotto with coconut milk.
- ½ cup Arborio rice
- 2.5-3 cups liquid (I used 1 cup coconut milk and hot water)
- 1 tablespoon dry lavender (or to taste)
- ½ tablespoon switener (I used coconut sugar)
- 1 tablespoon butter
- 1 cup fresh blueberries and blackberries
- In a pan melt 1/2 tablespoon butter and stir in the rice, stirring for a minute.
- Add the lavender, 2/3 cup coconut milk and lavender. Cook over medium heat stirring frequently and adding more liquid once the previously added has almost fully been absorbed. The time may vary, but normally it takes 20-23 minutes to reach the right consistency - creamy, not crunchy but not too mushy.
- When the risotto is almost ready (few minutes before turning the heat off), add the sweetener berries reserving some to garnish.
- Add the remaining butter, off heat, and leave for a minute or two. Slightly fluff up the risotto with a fork and serve with the remaining berries on top.