Tropical Breakfast Risotto
Very light and tasty recipe, a very good breakfast.
Yield
4 servingsPrep
5 minCook
5 minReady
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
arborio (short-grain) rice
|
|
| 2 | cups |
water
|
|
| 15 | ounces |
coconut milk
|
|
| 8 | ounces |
pineapple
cubed (save juice) |
|
| ¼ | cup |
almonds
sliced |
|
| 1 | cup |
bananas
cubed firm about 1/2 inch pieces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
arborio (short-grain) rice
|
|
| 473 | ml |
water
|
|
| 433.5 | ml/g |
coconut milk
|
|
| 231.2 | ml/g |
pineapple
cubed (save juice) |
|
| 59 | ml |
almonds
sliced |
|
| 237 | ml |
bananas
cubed firm about 1/2 inch pieces |
*
|
Directions
Bring water with rice to a boil in medium sized sauce or soup pan on high heat.
Once it comes to a boil, turn heat to medium low and simmer uncovered, stirring frequently for creaminess.
While rice is cooking prepare rest of ingredients.
As water is absorbed in rice add pineapple juice from can and keep cooking.
When that is absorbed add the can of coconut milk.
As that gets absorbed, but while still creamy, add rest of ingredients.
Heat for another 2 to 3 minutes and serve when rice is tender.
This should be still juicy and creamy without being runny.
This is good served warm or cold.
