vegan blackberry risotto

Vegan Blackberry Risotto

Risottos don’t just have to be savoury, there are plenty that you can make for dessert as well. Blackberries are perfect for a dessert risotto because of their vibrant colour and sweet taste. They are also extremely abundant around August, and if you’re the foraging type you can get them for free. This dish is made in exactly the same way as a regular risotto, with the building up of the liquid as the rice cooks, only here we’re using oat milk instead of stock. Just like stock, you will want to heat the milk before you start adding it to the rice, otherwise each time you add some the whole dish will cool down. You will also need to stay with the pot as you are cooking, or at least nearby, as the rice absorbs the moisture quickly, so you only have to turn your back for a short time to end up with a dry pan.

Risottos are best served straight away, but if you do want to keep this for later, then I would suggest refrigerating it as soon as possible and adding more milk, or even dairy-free cream, when you are heating it back up. Otherwise it will be too dry.


Order your copy of my latest cookbook Vegging Out from Amazon

Over 150 vegan recipes

Vegging Out Vegan cookbook

Vegan Blackberry Risotto

Cooking time: about 45 minutes

Serves 4.

Ingredients:

1 tbsp coconut oil

250g risotto rice

1 litre oat milk, heated either in a pan or microwave

¼ tsp ground nutmeg

½ tsp ground cinnamon

150g unrefined sugar

200g blackberries, fresh or frozen, plus a few extra to garnish

4 tbsp coconut yoghurt

1 tbsp coconut nectar (maple syrup is also fine)

Drizzle of dairy-free cream to garnish


Method:

Heat the oil in a large pan or wok (wide, shallower pans are better for this than narrow deep ones). Fry the rice for about 3 minutes on a medium heat, stirring often to prevent sticking or burning. Add about 150ml of the milk. It will start to bubble and disappear immediately. Stir it a little and, when the milk has nearly been absorbed, add another 150ml or so. Put in the nutmeg and cinnamon, stir and allow the milk to mostly absorb. 

Keep going in this manner: adding a little milk, stirring a bit and letting it absorb. When you are halfway through the milk, add the sugar and stir in. When you have about 200ml of milk left add the blackberries, remembering to leave some back for garnishing. Once all the milk is in and nearly absorbed you can put in the yoghurt and coconut nectar (or syrup, if using). Stir in and taste to see if the rice is cooked. If it needs a little longer you can always add a splash more milk to keep the dish going. The whole thing will take about 45 minutes in total for the rice to fully cook. Once the rice is cooked, leave to stand for 5 minutes or so before serving, then divide into 4 bowls, drizzle with dairy-free cream and top with some blackberries.


vegan blackberry risotto

Sign up to my newsletter and get a FREE 12 recipe copy of my cookbook Going Vegan

Sign up to my newsletter

stuffed vegan naan bread

Stuffed Naan Breads with Vegan Mince and Spinach

I made these vegan naan breads quite a while back and have been cooking them up periodically ever since. At the time of writing, it is still difficult to get hold of vegan naan without making it yourself, so this Restaurant Style Vegan Naan bread is the perfect solution. These Stuffed Naan Breads use the

read more Stuffed Naan Breads with Vegan Mince and Spinach

Vegan rice pudding

Vegan Rice Pudding with Caramelised Pears

What a treat rice pudding is. It’s one of those desserts that you never spend much time thinking about until something triggers a memory. Perhaps a conversation about the past, or a phone call with your mother. Then you suddenly find yourself desperately wanting some. As far as I am aware, you can’t at present

read more Vegan Rice Pudding with Caramelised Pears

vegan Thai red curry paste

Vegan Thai Red Curry Paste Recipe

There are countless recipes out there for Thai red curry paste, some traditional and some more elaborate. This is my version, made to be vegan using the vegan Thai fish sauce, which I have used in a few other Southeast Asian dishes. My vegan Thai red curry paste uses it as an essential ingredient. If

read more Vegan Thai Red Curry Paste Recipe

Vegan cheesesteak sandwich

Vegan Cheesesteak Sandwich

I didn’t know how much I desperately wanted a vegan cheesesteak sandwich until I made one. I hadn’t had one before I went vegan, so I wasn’t even aware I was missing anything. Then I made one… and WOW! Now, before we begin, connoisseurs of the original Philly Cheesesteak will no doubt label my efforts

read more Vegan Cheesesteak Sandwich

One thought on “Vegan Blackberry Risotto

Leave a Reply