Guest Post: See Jen Cook’s Hazelnut Vanilla Bean Risotto

I am so excited to share an original recipe from one of my favorite bloggers, Jen of See Jen Cook.  Not only is she one of the sweetest people I’ve ‘met’ from blogging, from making her amazing “Never Gonna Miss the Meat Bolognese” this Fall, I know that her original recipe creations taste as incredible as they look and sound.

This gorgeous dessert will definitely be one of the first recipes I make when I return home from vacation in January.

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Hi everyone! Thanks for stopping by today. My name is Jen & I run a little blog called See Jen Cook. If there’s anything I love more than food, it’s definitely the holiday season. Starting with Halloween all the way through Valentine’s day. Yes, I just included Valentine’s (even if it is a commercial holiday to some :) But as we all know, there’s far too many things to keep track of during this time of year. So i’m gonna make at least dessert a little easier for you this season with a low maintenance dessert for your holiday table that is sure to impress.

Hazelnut Vanilla Bean Risotto (serves 4-6)

3 c Unsweetened Vanilla Almond Milk (or other non-dairy milk)
2 c water
2/3 c arborio rice
1/4 c sucanat (if using other sweetener, start with 1/4 c & increase to taste)
1/4 c toasted hazelnuts, chopped
1 oz hazelnut liquor (about a shotglass worth..What? It is the holidays!)
1 t vanilla extract
1 vanilla bean, split-seeds removed
Combine almond milk & water in a large saucepan. Add in seeds from vanilla bean as well as the bean. Bring liquid to a boil. Once boiling, add rice and reduce heat to medium to simmer. Cook for 25 minutes, until rice is softened, stirring frequently. Next, add in sucanat, hazelnut liquor, & vanilla extract and cook another 5 or so minutes. Spoon risotto into desired serving glasses and chill until cold. Sprinkle with chopped hazelnuts before serving.
Or if your impatient like we are you could eat it warm. Mmm.
Low-Maintenance, Creamy, Vanilla-y. How could it be bad? :)
*Don’t like hazelnut liquor? Grand Marnier or Amaretto would be equally as tasty.
*Don’t want liquor? Increase vanilla extract to 1T.
*Don’t want to spend money on vanilla beans? Add cocoa powder (about 1/4 c.) and increase the sucanat to 1/2 c or to taste. Peppermint extract would be a good edition to that batch.

Just remember, this is more about the method than anything. Have fun with it & be sure to let me know what flavor combos you try :)
 
A very Merry Christmas from me to you :)

~Jen