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Coffee risotto

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Coffee risotto

35 minutes

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Coffee risotto

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 35 minutes

Ingredients

1 ½ T instant coffee granules
1 vanilla pod, spilt
100 g risotto rice
2 cups milk
50 g brown sugar
2 T butter
1 cup cream, plus extra for serving
Woolworths espresso, for serving
25 g white chocolate, finely grated, for serving

Method

Place the instant coffee in a nonstick pan with 1 cup water and the vanilla pod. Bring to the boil.

Add the rice, turn off the heat and soak for 5 minutes.

Return the rice to a low heat, add the milk and cook very gently, stirring occasionally, until the rice is tender.

Add the sugar, butter and cream and cook over a low heat, stirring for a further 5 minutes. Remove the vanilla pod.

Serve with extra cream, a shot of espresso and finely grated white chocolate.

Cook's note: Sure, it’s dessert, but you’re going to want to eat it for breakfast. Served hot or cold, it’s spectacular.

Discover more recipes featuring coffee here.