My friend, Kobie, pointed me to this wonderful Tropical Breakfast Risotto recipe on The World's Healthiest Foods website. I've made it a couple of times now for breakfast and it's been a big hit with both me and L.
I think cooked pineapple tastes fabulous in just about anything, so getting to eat it for breakfast is a real buzz for me.
Be warned, this is not a quick breakfast to prepare - taking about 30 minutes in total. However, it easily feeds four, which means if you're like me and only cooking for two, you can eat again cold the next day and have no breakfast prep at all.
Ingredients
- 1c Arborio rice (short-grained rice used to make risotto)
- 2c water
- 1 425g (15 oz) tin coconut milk/cream
- 1 225g (8 oz) tin pineapple pieces
- 1/4c sliced almonds
- 1/4c raisins
- 1 firm large banana, cut into 1.5cm cubes
Method
1. Bring water with rice to a boil in medium-sized saucepan on high heat. Once boiling, turn heat to medium-low and simmer uncovered, stirring frequently for creaminess.
2. While rice is cooking, prepare rest of ingredients.
3. As water is absorbed in rice, add pineapple juice from can and keep cooking.
4. When the pineapple juice is absorbed, add the can of coconut cream.
5. As the coconut cream gets absorbed, but while still creamy, add rest of ingredients.
6. Heat for another 2-3 minutes and serve when rice is tender. It should be still juicy and creamy without being runny. This dish is good served warm or cold.
Serves four to six.
oh wow!! that looks delicious! it has all my fave ingredients and its gluten, dairy and egg free - perfect. Im going to try this tomorrow morning :)
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