Breakfast Risotto

  • Breakfast Risotto
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Rated 4.5 out of 5 based on 1 votes


  • 250 g arborio rice
  • 1 L full cream milk
  • 3 Tbls rice malt syryp


Place one cup of rice in a saucepan over medium heat. Gradually add milk, allowing it to absorb before adding more, while stirring, until rice is soft and cooked through. Breakfast risotto can be served hot or cold – perfect served warm for a sugar and wheat free winter warming breakky!
You could also use almond, coconut or rice milk for a dairy-free/vegan option.

I also add a few extras (depending on what I have in my kitchen) for extra nutritional value. Some suggestions:
Chia seeds
Flax seeds
Grated apple/pear
Chopped stone fruits
Stewed apple and rhubarb
Chopped/slivered nuts
Toasted shredded coconut

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