Monday, September 21, 2009

Breakfast Risotto

I found this recipe on the Worlds Healthiest Food website. I've decided this will be a great winter dish for cold mornings. It's tasty and filling while also being healthy. The recipe doesn't call for any spices and I definitely think they are needed. So far I've tried cinnamon and nutmeg but I'm still working on that aspect. This risotto is easy to make too because you are able to just pour the liquid all in instead of a ladle full at a time.

Breakfast Risotto


  • 1 cup risotto rice - i always just use whatever rice we have which is usually a medium grain white rice and it's come out fine
  • 2 cups water
  • 1 can coconut milk - the recipe specifically said do not use low/reduced fat because you will lose to much flavor
  • 8oz can of pineapple - you are going to use the juice and the fruit
  • A couple bananas
In a medium sauce pan add the rice and water.

Stirring frequently bring to a boil then reduce to a simmer. Continue stirring regularly until liquid is absorbed. You gotta make sure you keep stirring it so you get a nice creamy risotto.

Once liquid is absorbed add your pineapple juice. Do the same thing as above, stir until absorbed.

Add coconut milk and repeat above. Make sure your heat is not too high because if the liquid gets absorbed before the rice is cooked it will not be tender enough.

When it's pretty much done throw in your pineapple and banana. Stir it in and let it cook for a minute or two. Add spices of your choice.

Nutrition Info - assumes 1 banana and 4 servings
Fat: 17g
Carbs: 53g


LinnyMay said...

This is very similar to my glorified rice. Add maraschino cherries for flavor.