How about another risotto everybody!? Now this certainly isn’t your typical risotto, it’s made to be more of an oatmeal/porridge styled meal, but it is soooo good! Here is the recipe that I sort of followed, but had to slightly modify as usual.
- 1½ Cups Arborio rice
- 2 Cups water
- 1 Tsp Olive oil
- 3-4 Cups 1% milk
- 3 Tbsp vanilla extract
- 3-4 Tbsp syrup
- 1 Tbsp cinnamon
- 1/2 Tsp sea salt
- 1-2 Tbsp brown sugar
- 1 apple
Now as always, I don’t really measure how much of each ingredient I am putting in, so use this recipe as a basis, but if you feel like it could use more of something, just keeping adding it in until it tastes good! (That’s what i do…)
To begin cooking the recipe, start by bringing the two cups of water to a boil, add in your rice and reduce heat to medium and begin simmering the rice until all the water is absorbed.
Once the water is absorbed, start adding in the milk about a ½ cup at a time until all the milk is absorbed, repeating until the rice reaches desired tenderness. Once you have added about half the milk mix in the cinnamon, syrup, vanilla extract, and brown sugar. While you are doing this, dice up your apple and put in a pan on medium heat with a little bit of brown sugar to caramelize the apples and get them nice and tender. Once the risotto is done, stir in all of the apple and serve!
While it does take a little more time than your regular oatmeal/porridge, I would highly recommend trying this delicious rich and creamy breakfast risotto, you won’t be dissapointed!
I’ve been known to eat leftover rice pudding for breakfast… so why not risotto?! This sounds like a delicious alternative to typical breakfast grains.