Coffee risotto

Coffee risotto

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  • 4
  • Easy
  • 10 minutes
  • 35 minutes
  • Woolworths Porcupine Ridge Cabernet Sauvignon-Merlot 2016


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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