Whether it’s the whir of a blender whipping up a favorite smoothie or the perfect crunch into a toasted, cream cheese-topped bagel, everyone has a breakfast comfort they look forward to in the morning. If a spooning into a bowl of warm, creamy oatmeal is yours, consider something similar – yet just as filling and nutritious – the next time the sun comes up. This apple-speckled breakfast risotto is slow cooked for chewy-soft texture and a deep infusion of maple and cinnamon flavors. Served warm or chilled, it’s a meal you’ll happily leave last night’s dreams for any day of the week.
Apple & Almond Breakfast Risotto
Serves 4-6
Ingredients
2 apples, cored/diced (peel intact)
2-1/2 cups water, divided
½ cup uncooked short-grain brown rice
2 Tbsp. maple syrup
1/3 cup plain Greek yogurt
½ tsp. cinnamon
¼ tsp. sea salt
Optional: 2 Tbsp. chopped almonds
Directions
- In large saucepan, combine rice and 1 cup water. Bring water to a boil, reduce heat to simmer and cook 40-5 minutes (covered) until water is absorbed.
- Stir in apples, sea salt and remaining water. Bring mixture to a boil, reduce heat to medium-low and cook (uncovered) for 30 minutes, stirring frequently. Remove pan from heat and let cool 10 mintues.
- Stir in remaining ingredients and serve warm, or refrigerate for several hours until well-chilled.
- Top risotto with extra yogurt, almond and cinnamon if desired.
(Note: Risotto can be stored in the refrigerator for up to four days.)
Allison’s tips:
- Apples may be peeled before cooking, if desired.
- Use pears or butternut squash cubes in place of apples.
- Replace yogurt with coconut cream for a dairy-free risotto.