|
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
|
|
|
