Cacao hazelnut risotto with quinoa

Jacqueline Alwill

Brown Paper Nutrition

Risottos aren’t only a lunch or dinner kind of meal they can absolutely be a dessert or breakfast! I’ve combined my go-to protein charged grain, quinoa, with the creaminess of coconut milk, bitter but delicious raw cacao and sweet spice cinnamon in this risotto to give it a sweet edge without the heavy sugar load. You can enjoy it as a nourishing dessert with any kind of fruits (I love stone fruits) and if you’re lucky enough to have some left over, the next day for breakfast too.



Serves 2

Gluten free : Dairy Free : Vegan : Paleo

1 cup quinoa, rinsed

1 cup coconut milk

1 teaspoon vanilla extract

1/4 cup raw cacao powder

1 teaspoon ground cinnamon

2 1/2 tablespoons rice malt syrup

To serve: (optional)

1/2 cup hazelnuts, roughly chopped

1/4 cup toasted coconut flakes

Grilled fruit or berries

Add quinoa and 1 cup water to a small saucepan, cover and bring to boil on stove.

Reduce heat and remove the lid, add coconut milk, vanilla, cacao and cinnamon and allow to simmer for 10-15 minutes or until quinoa is tender and there is a small amount of liquid remaining to keep the risotto loose and creamy.

Stir through rice malt syrup.

Serve into bowls and top with hazelnuts, coconut flakes and berries or fruit as you wish.