Chocolate and rosemary risotto with fried pears in coconut oil
This sweet chocolate and rosemary risotto served with pears fried in coconut oil is a dessert to fall in love. Easy and in only 20 minutes. Gluten free, veg
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Ingredients
- 110 g (½ cup) Carnaroli rice 1 tbsp agave syrup 1 pinch of salt 1 fresh rosemary spring 250 ml of milk 120 g chocolate bar 2 tsp pure cocoa powder 2 pears Coconut oil
- 110 g (½ cup) Carnaroli rice
- 1 tbsp agave syrup
- 1 pinch of salt
- 1 fresh rosemary spring
- 250 ml of milk
- 120 g chocolate bar
- 2 tsp pure cocoa powder
- 2 pears
- Coconut oil
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