What if I told chocolate could help your brain? A study out of Norway with 2,031 participants, ages 70-74, showed improved cognitive performance in those who consumed flavanol rich food like tea, wine, or chocolate. Kitty Broihier, MS, RD, has been kind enough to share some chocolate with us. Her recipe uses 2 types of chocolate, cocoa powder and chocolate chips for some brain enhancing flavanols. Get out the slow cooker and indulge in this delicious recipe for Chocolate Risotto. Enjoy!
- 1 cup Arborio rice
- 2 cups hot water
- 1 (14 oz.) can sweetened condensed milk
- 2 cups milk, divided
- 1/4 cup light brown sugar
- 1 Tbsp. unsweetened baking cocoa
- 1 1/2 tsp. vanilla extract
- 1/8 tsp. 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 1/2 cups milk, brown sugar, cocoa, vanilla and salt. Stir until evenly blended. Cover and cook 1 hour on HIGH. Most of the liquid will be absorbed.
- 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 of milk refrigerate until needed. Garnish bowls with whipped cream and fresh berries, if desired.
Nurk et al., J Nutr 2009;139 120-127.
Kitty Broihier, MS, RD