Breakfast Risotto

Posted on: October 23, 2015 Written by
Breakfast Risotto
    Photography by: Debbie Peck      

Using milk instead of broth to make this risotto makes it a healthy way to start the day. The addition of eggs helps to thicken the rice and adds more protein.

 

Yield: 8 servings

 

Ingredients

  • 2 C. (600 g) uncooked white rice
  • 6 C. (1 1/2 liters) milk
  • 1 tsp. salt
  • 3/4 C. (185 g) sugar
  • 4 eggs, lightly beaten
  • 1 tsp. vanilla

 

Toppings (choose one of the following)

  • 1 bag of dried fruit & nut mix (or make your own combination)
  • Sugared berries
  • Chunky applesauce

 

Instructions

  1. In a large saucepan, bring 4 C. salted water to a boil Add the rice and simmer for 15 minutes. Set aside. (This can be done the night before; you do not need to refrigerate it.)
  2. Stir in milk and salt; bring to a boil. Reduce heat to low.
  3. Stir 1/2 C. of this hot mixture into beaten eggs; return all to the pan. Cook over a very low flame while stirring for about 10 minutes, stirring frequently.

 

Savory Breakfast Risotto

Not in the mood for something sweet? You can add one or all of the options below to the cooked rice.

  • 2 C. sliced mushrooms
  • 1/2 lb. (500 g) bacon, sausage, or ham
  • 1-2 C. (100-250 g) cheese of your choice

 

Instructions

1. Follow directions above for cooking the rice, omitting the sugar.

2. Choose which additions you want to use:

• Sauté the mushrooms in a little olive oil

• Cook bacon or sausage until well browned

•If using ham, dice it into small pieces

3. Stir the savory additions of your choice into the hot rice immediately after Step 3 above.

 

If you enjoyed this recipe you might want to purchase the PDF version of Debbie’s cookbook Around Our Table, a great way to keep your recipes handy no matter where you are in the world.  For more information, go to http://ciaofromdebbie.com/cookbooks/

 

For additional recipes, please visit: http://ciaofromdebbie.com

 

©2015 Thrive.



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