Anyway, this recipe is a healthier version of traditional rice pudding, with just enough nutritional merit to be eaten any day of the week. It takes a while to make, so it makes a perfect relaxing weekend morning breakfast. It definitely satisfies the rice pudding craving, though I am still looking forward to the full fat version on Christmas morning!
Breakfast Risotto
Makes 2 servings, 5 WW P+
Ingredients
- 1/2 c. arborio rice
- 1 tbsp smart balance
- 2 c. unsweetened vanilla almond milk
- 1 cinnamon stick
- 2 tsp agave syrup
- pinch of ground cinnamon
- Suggested topping options:
- fresh fruit
- nuts
- agave syrup
- nut butter
Instructions
- Warm almond milk with cinnamon stick by either warming on stove or nuking in microwave for 1 min
- In a medium size sauce pan over medium heat, melt smart balance
- Add rice, stirring until coated and slightly translucent
- Add 1/4 c. almond milk, stirring until absorbed in to rice
- Continue this process until all milk has been absorbed (~30 minutes)
- Add dash of cinnamon and 2 tsp agave to lightly sweeten
- Top with fresh fruit, nuts, or what not
I topped mine with cinnamon dusted bananas, blackberries, and sliced almonds. Excellent! Also the recipe is vegan! Enjoy!
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