Since my research on breastfeeding I’ve come to the conclusion that, even though I REALLY don’t want to, I have to give the dairy free thing a try. I eat dairy at every meal, particularly breakfast where I have a banana shake. So I had to think of something a bit different for breakfast (the gluten free thing makes toast a bit difficult/yuk).
I’ve made this breakfast risotto dairy free, but if you substituted the coconut milk for regular milk or cream, you’d have a dairy version!
Ingredients for BASIC breakfast risotto:
1 serve of aborio rice (approx 1/4 cup)
Water
Coconut milk
1 heaped tbs of dextrose
Put your aborio rice into a pan with a bit of water. Put on a medium heat and once the water has been soaked into the rice stir and add more.
Continue this process until the rice is softened, but still has a bit too much bite to eat like that.
Add a good slug of coconut milk and continue cooking till the rice is al dante.
VARIATIONS:
For this citrus version, add a few pieces or lemon and orange rind, and a couple of cloves to the water at the beginning. Take them out once the risotto is finished and top with grated orange zest.
For this banana version I mashed a banana into my plate, then mixed into the plain risotto.
The post Recipe: Breakfast Risotto appeared first on The Climbing Tree.