Thanksgiving is less than two weeks away and your “to cook” list is a mile long. Wouldn’t it be great to have some items made a day or so ahead of time so your prep is lighter (and there are fewer foods vying for precious oven space) on the big day? Our Chocolate Risotto is a great, non-traditional option that fits the bill, not to mention, it takes rice pudding to a whole new level. Plus, with all the pies on the table, it is nice to have a gluten-free option.
Slow Cooker Chocolate Risotto can be made-ahead, refrigerated and served cold (but if you prefer it warm, that’s fine too). To see a video of this recipe, click here.
- 1 cup Arborio rice
- 2 cups hot water
- 1 (14 ounce) can sweetened condensed milk (regular or fat-free)
- 1 1/2 cups milk, divided
- 1/4 cup light brown sugar
- 1 tablespoon unsweetened baking cocoa
- 1 1/2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1 1/2 cups semi-sweet chocolate chips
- whipped cream (optional)
- fresh raspberries or strawberries (optional)
- Stir together the first 3 ingredients (rice through condensed milk) in the slow cooker crock. Cover and cook 2 hours on HIGH. The rice should be tender and most of the liquid should be absorbed.
- Add 1 cup milk, brown sugar, cocoa, vanilla and salt. Stir until evenly blended. Cover and cook 1 hour on HIGH.
- Turn off heat and stir in the remaining 1/2 cup milk and chocolate chips. Let the pudding sit, uncovered for 15 minutes. Stir again to evenly combine.
- Transfer pudding to dishes and refrigerate until needed. Garnish bowls with whipped cream and fresh berries, if desired.