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Breakfast Risotto

Posted by ReganJonesRD
March 14, 2016
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Risotto isn't just for dinner. Try this sponsored Breakfast Risotto recipe to change things up in the morning.

Risotto isn't just for dinner. Try this Breakfast Risotto recipe to change things up in the morning (ad).

 

This post is a part of the #ThinkRice campaign and is a paid partnership between the Healthy Aperture Blogger Network and USA Rice.

March is National Nutrition Month® -- a time when dietitians across the web will look for any number of ways to encourage you to eat better. Here at Healthy Aperture, we like to focus less on what you can't eat and more on what you can and should eat. The idea of savoring the flavor of eating right is the perfect theme to launch our new sponsorship with U.S.A. Rice. 

Whether you prefer enriched white rice or the nutty taste of whole grain brown rice, the good news is they both have a place in a balanced diet and can help you meet MyPlate recommendations. In fact, research shows that people who eat rice consume higher amounts of nutrients, more fruits and vegetables, and less added sugar and fat. 

What I love about U.S.-grown rice is that it's not only an affordable building block for anyone and any meal, but also pairs well with other healthy foods such as seafood, lean protein, vegetables and fruits. 

Confused by the different varieties? Here are the basics to remember:

  • Long grain rice is great for pilafs, salads, casseroles, stir-fry and Southern favorites like jambalaya and gumbo. 
  • Medium and short grain rice are perfect for dishes that have a creamier characteristic — such as risotto and rice puddings, as well as sushi and other Asian dishes. 

There are, no doubt, many different choices you can make when choosing a package of rice for whatever meal you're making today. But I encourage you to look for the “Grown in the USA Rice” logo on packages of 100% domestically-grown rice in grocery stores. When you eat U.S.-grown rice, you’re not only enjoying a delicious dish, but also helping the environment by reducing the food miles that grain took to make it to your table. 

For our table, rice is definitely a favorite. My husband will be the first to tell you, he could eat rice at every meal and be a happy man. As the primary cook in our kitchen, I can tell you though there's one meal in particular he's not eating rice -- breakfast. But starting with today's sponsored recipe created for this campaign by Kylie from Imma Eat That, that's all about to change.

Breakfast Risotto is genius. Seriously. It's the perfect way to take a tiny, but mighty, grain that's packed with a serious nutritional punch and give it the first of the day billing it deserves. U.S.-grown rice provides more than 15 essential vitamins and minerals, including folic acid, B vitamins, potassium, magnesium, selenium, fiber, iron and zinc. Why should such a nutritional powerhouse be relegated to dinner side dish status?

 

Risotto isn't just for dinner. Try this sponsored Breakfast Risotto recipe to change things up in the morning.

 

Risotto isn't just for dinner. Try this sponsored Breakfast Risotto recipe to change things up in the morning.

 


Risotto isn't just for dinner. Try this sponsored Breakfast Risotto recipe to change things up in the morning.

For more delicious recipes made with USA Rice, check out posts from the following bloggers over the next couple of weeks:


Risotto isn't just for dinner. Try this sponsored Breakfast Risotto recipe to change things up in the morning.

ad. Risotto isn't just for dinner. Try this delicious breakfast risotto recipe and #ThinkRice to change things up!
Risotto isn't just for dinner. Try this sponsored Breakfast Risotto recipe to change things up in the morning.

Breakfast Risotto

Yield

Serves 4

Ingredients

  • 1 cup U.S-grown arborio rice
  • 1 (14 oz) can lite coconut milk
  • 2 cups coconut almond milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • add ins: almond butter, kiwi, blueberries, toasted coconut flakes, pistachios

Directions

  1. In a sauce pan over medium heat, heat canned coconut milk until simmering.  Stir in U.S.-grown arborio rice. 
  2. Once coconut milk is absorbed into the rice (takes about 10 minutes), stir in 1 cup coconut almond milk.  Cook, stirring frequently, until rice absorbs the milk.
  3. Finally, add in remaining 1 cup coconut almond milk and stir until absorbed into rice, about 12 minutes, and rice is soft.
  4. Scoop rice into a shallow dish and place in the fridge until cold (or overnight).
  5. In the morning, scoop a tablespoon almond butter into the bottom of your cup.  Top with ~2/3 cup breakfast risotto and toppings of choice.
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ReganJonesRD

ReganJonesRD
Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org.
More posts by ReganJonesRD
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