Chocolate Risotto

Add half the creamer to the rice milk and warm over a low heat or in the microwave.
Put the rice and 1/2 cup of the liquid in a pot over medium low heat.
Stir and simmer until the liquid is absorbed.
Continue adding the liquid, 1/2 cup at a time, until all of the liquid is absorbed.
Meanwhile, put the chocolate and the remaining creamer in a bowl and microwave for 1 minute to melt the chocolate.
Stir to completely dissolve the chocolate.
Add the chocolate mixture to the risotto and simmer until this is absorbed.
Add the honey and a pinch of salt, stir and turn off the heat.
Add the vanilla and stir.
Allow the risotto to cool while you decorate the plate.

I melted some pieces of white chocolate on a plate (in the microwave) for a minute and swirled it around before adding an ice cream scoop of risotto and fresh raspberries.

You can make the risotto ahead of time and keep it in the fridge it until you’re ready to serve it. Reheat it in the microwave for 30 seconds to a minute.