Gingersnap Breakfast Risotto
User Reviews
5.0
3 reviews
Excellent
Gingersnap Breakfast Risotto
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 2 tablespoons unsalted butter
- 1 cup arborio rice
- 1 knob fresh ginger
- 2 cup water
- 2 cups full fat coconut milk, plus extra for serving
- 2 tablespoons brown sugar
- 1 tablespoon vanilla bean paste
- 1/8 teaspoon salt
- 2/3 cup crushed gingersnap cookies
- for serving: orange slices, pomegranate arils, extra coconut cream
Instructions
- Heat a saucepan over medium-low heat and add the butter. Add the rice and stir to coat. Cook until the rice begins to toast, stirring often, for about 2 to 3 minutes. Pour in the water, knob of ginger and stir. Cook until the water is almost all absorbed by the rice, stirring often. Add in the coconut milk and repeat: stir continuously until the liquid is absorbed. Remove the ginger knob. Stir in the sugar, vanilla bean paste and salt. At this point, you can also stir in a handful of crushed gingersnap cookies!
- Scoop the risotto into bowls and drizzle with a bit of milk. Cover with orange slices, pomegranate arils, extra coconut cream and more crushed cookies. I like to layer the toppings on! Finish off with a full gingersnap cookie. Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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