Recipe: Sweet Vegan Strawberry Risotto

The motto that I live by is that if it has strawberries…it wins.  I mean, strawberries are the perfect fruit and they aren’t in season too long.  So, while they are in season…it’s best to utilize them as best you can.  Always remember, though, strawberries are one of the dirty dozen and should always be bought organic.

I ran across this recipe for strawberry risotto (yes…you read that right…strawberry risotto) at Whole Foods.  I knew immediately that I needed to make it.  But first…strawberries had to come in season.  They finally are and I am so glad I tested this recipe out.  It’s sweet, berry and citrus goodness.  And the way I make it (yes…I altered the recipe)…low calorie too!

With that in mind, give this sweet risotto a try.  I loved it.

Recipe: Sweet Vegan Strawberry Risotto

Servings: 8
Time: Prep 10 minutes; Cook 40 minutes

Ingredients:

4-1/2 cups unsweetened almond milk
1/2 cup zero calorie baking sweetener (I used Truvia)
2 teaspoons pure vanilla extract
2 tablespoons butter (I used Earth Balance)
1 cup Arborio Rice
Zest and juice of 1 orange
1 cup canned light coconut milk (I used Native Forest Organic Light Coconut Milk)
1 quart strawberries (3 sliced, remaining chopped)

Directions:

Heat milk, sugar and vanilla until just simmering in a medium pot over medium heat.  Reduce heat to low, cover and keep hot.

Melt butter in a medium pot over medium heat.

Add rice and cook, stirring often, until fragrant and toasted, about 2 minutes.

Add orange zest and juice and cook, stirring constantly, until absorbed, 1 to 2 minutes.

Add about 1 cup of the milk mixture and continue to simmer, vigorously stirring often, until almost absorbed, about 3 to 5 minutes more.

Repeat process until all of the milk mixture has been incorporated and rice is thick and creamy, about 30 minutes.

Remove pot from the heat and stir in coconut milk; set aside for 5 minutes.

Spoon chopped strawberries into the bottom of small bowls, top with risotto, garnish with sliced strawberries and serve.

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I wasn’t sure what I was going to think of this recipe, but it should have been no surprise that I loved it.  One sweet bite after the next.  The original recipe calls for 2% milk and regular coconut milk, plus regular sugar and butter.  But I wanted to keep it dairy-free so I made my own substitutions.  This also cut the calorie count down by half without compromising the flavor.  Go ahead…you know you want to give this a shot.  It’s fantastic hot, but it can be served cold too.