You are here: Home » Recipes » Berry Rich Breakfast Risotto Berry Rich Breakfast Risotto Recipe by Favorite Recipes Press Yield 4 servings This silky, hearty dish is great as a light summer breakfast. PrintEmail Ingredients 5 cups water1 cup fresh or canned organic coconut milk1/2 teaspoon cinnamon2 teaspoons gluten-free vanilla extract1/4 cup beet sugar1 cup arborio rice1/2 cup fresh or frozen organic raspberries or blueberries, rinsed Instructions 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).