This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
In the next of our series of guest blog posts, Brian from This Gluten-Free Life has been kind enough to share a delicious recipe which is perfect for the oncoming summer weather. And if it really does get cold next week, then this will keep you feeling summery until the sun comes back out again! Enjoy!
Bio: Brian has been eating gluten-free since November 2010. He started This Gluten-Free Life in mid-2011 as a way of showing his recipes and other gluten-free tips and information with the world. When he is not working on his website, he enjoys playing sports, poker, traveling, and trying new restaurants. You can follow him on Twitter @ThisGFLife.
Like most people, I am always on the prowl for new, exciting breakfast dishes.
I realized the past few years my breakfast meals had become extremely boring: eggs, bacon, sausage, Udi’s toast, and some gluten-free cereals. I rarely mixed it up. I don’t know if I had just been lacking energy in the mornings or what, but I knew I wanted to try some dishes that looked appealing to me. Since I am a huge fan of risotto for lunch and dinner, I figured a breakfast risotto would be a good first dish to make.
I decided to stick with some classic, easy-to-find fruits like pineapple, raspberries, and bananas, but you could pretty much add in whatever is locally available. If you enjoy a certain fruit and it tastes good warm, give it a try. I think cooking is more of an art than a science, so play around with the various ingredients; recipes aren’t set in stone. Using coconut milk instead of vegetable stock ensures the dish to have a much more “breakfasty” taste.
Gluten free tropical breakfast risotto recipe
Here is what you are going to need:
1 cup Arborio rice
1 (14 oz.) can coconut milk
1 (8 oz.) can pineapple chunks
1/4 cup chopped walnuts
1/4 cup raisins
1/2 cup raspberries
1 cup bananas, cut into small chunks
1/2 teaspoon ground cinnamon
1. Bring water with rice to a boil in a medium-sized saucepan on high heat. Once it comes to a boil, lower the heat to medium-low and simmer uncovered. Stir frequently as it simmers.
2. After the water is close to absorbed, pour in the can of coconut milk. Continue stirring frequently as the coconut milk gets absorbed.
3. Once the coconut milk is almost all absorbed, add in the pineapple chunks, bananas, walnuts, raisins, raspberries, and cinnamon. Heat through (about 2-3 minutes) and remove from stove. It should be nice and creamy without being runny.
4. Serve and enjoy!
I think it is fairly safe to say I have a new favorite breakfast dish. This breakfast risotto was so delicious and filling, which is a rarity for most breakfast meals. I was surprised at how creamy it was. Normal risotto is already creamy, but using coconut milk instead of vegetable stock makes it even thicker and creamier. The next time I have guests staying at my house for the weekend, I am going to be making this dish for them. All the flavors and ingredients really mix well together, and I think even picky eaters will love the way it tastes!
If you are interested in guest posting on The Gluten Free Blogger, email Sarah now on [email protected]
