Berry Rich Breakfast Risotto
- Yield 4 servings
This silky, hearty dish is great as a light summer breakfast.
- 5 cups water
- 1 cup fresh or canned organic coconut milk
- 1/2 teaspoon cinnamon
- 2 teaspoons gluten-free vanilla extract
- 1/4 cup beet sugar
- 1 cup arborio rice
- 1/2 cup fresh or frozen organic raspberries or blueberries, rinsed
- Bring the water to a boil in a medium saucepan over high heat. Pour the coconut milk, cinnamon, vanilla, sugar and 1 cup of the boiling water into a large frying pan. Stir in the rice and cook over medium-heat, stirring constantly until the liquid is absorbed. Add the remaining water 1 cup at a time, cooking until absorbed after each addition and stirring constantly. Taste after about 45 minutes. The ideal texture of risotto is soft and silky, not mushy. Remove from the heat and fold in the berries.
Recipe reprinted with permission from Nutrition Balance for Life’s Ready, Set, Eat! (Dallas, Texas, 2011).