Gingersnap Breakfast Risotto

Name: Gingersnap Breakfast Risotto
Cook time: 45 min
Total time: 45 min
Yield: 4 to 6
Ingredients: 2 tablespoons butter; 1 cup arborio rice; 1 fresh ginger; 2 cup water; 2 cups coconut milk; 2 tablespoons brown sugar; 1 tablespoon vanilla bean paste; 1/8 teaspoon salt; 2/3 cup gingersnap cookies; orange

User Reviews

5

2 reviews

Excellent

Cook Time
45 mins
Total Time
45 mins
Servings
4 to 6
Course
Breakfast
Cuisine
American

Gingersnap Breakfast Risotto

Iris Warren

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Ingredients

Servings

2 tablespoons butter unsalted
1 cup arborio rice
1 fresh ginger knob
2 cup water
2 cups coconut milk plus extra for serving, full fat
2 tablespoons brown sugar
1 tablespoon vanilla bean paste
1/8 teaspoon salt
2/3 cup gingersnap cookies crushed
orange pomegranate arils, extra coconut cream, for serving, slices

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Instructions

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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.