Google


Guide to Organic Cooking By Shabi Guptha
Most Popula Organic Cooking Book
Download Your Copy Now
Summer Breakfast Risotto

Ingredients:        
    1 cup Risotto Rice
    2 cups Water
    15oz of thick Coconut Milk (the canned variety is alright)
    1 cup freshly cubed Banana
    ½ -1 cup of cubed Pineapple (canned is alright here as well)
    ½ cup of Pineapple juice (the juice form the can will also do)
    ¼ cup Raisins
    ¼ cup sliced (or chopped) Almonds

Preparation:        
    Place the water and the risotto rice in a medium sized saucepan and
    bring to a boil. At this point you need to bring the heat down to a
    medium low and let the rice simmer, keeping the pan uncovered all the
    while.

    When the rice is mainly cooked and the water has been all but absorbed
    into the rice, add the pineapple juice. Stir and allow to cook until the juice
    has been absorbed. Then add the coconut milk to the rice.

    When the coconut milk has been absorbed, and the rice is still creamy
    and not dried up, add the remainder of the ingredients.

    Cook for a further 2-4 minutes on low heat making sure the rice doesn’t
    dry up. Serve either warm or cold.

Preparation Time: 25-30 minutes
Serves: makes 4 servings
Back to the Organic Food Recipes Index