Creamy Sweet Risotto by Connie Diekman, Med, RD, LD, FADA and Sam Sotiropoulos

Sweet and wonderful. This sweet version of the classic risotto can also be used for a dessert.

INGREDIENTS | SERVES 6

1 teaspoon clarified butter

1 teaspoon olive oil

1 cup Arborio rice

¼ cup white grape juice

2 cups skim milk

⅓ cup shredded coconut

½ cup raisins or dried currants

3 teaspoons honey

Heat a large sauté pan to medium temperature, then add the butter and oil. Using a wooden spoon, stir in the rice. Add the juice, stirring until completely incorporated. Add the skim milk ¼ cup at a time, stirring constantly. Make certain that each ¼ cup is fully incorporated before adding the next.
When the rice is completely cooked, add the coconut. Serve in bowls or on plates, sprinkled with raisins and drizzled with honey.