- 6 cups reduced fat milk
- 1/2 cup cane sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons butter
- 1 cup Arborio rice
- 1 orange, Zest and juice of
- 1 cup canned coconut milk
1 quart strawberries, 3 sliced, remaining chopped
Heat milk, sugar and vanilla until just simmering in a medium pot over medium heat. Reduce heat to low, cover and keep hot. Set aside.
Melt butter in another 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