Tropical Breakfast Risotto
Start your day with a luscious and creamy twist on a classic dish with Tropical Breakfast Risotto—an irresistible combination of indulgence and wholesome flavors. This unique recipe transforms Arborio rice into a velvety, coconut-infused breakfast delight, boasting chunks of juicy pineapple and mango for a vibrant burst of tropical sweetness. Slowly cooked with warm coconut milk, lightly sweetened with honey or maple syrup, and finished with a touch of vanilla, this risotto offers a luxurious texture and a naturally decadent taste. For the perfect finishing touches, sprinkle on some toasted shredded coconut for crunch, and garnish with fresh mint leaves to brighten up every bite. Ready in just 40 minutes and perfect for four servings, this tropical-inspired breakfast is ideal for leisurely mornings or special occasions. Bring a taste of the tropics to your table and let this dish transport your senses!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 2 cups Canned coconut milk
- 1 cup Water
- 1 cup Fresh pineapple (diced)
- 1 cup Fresh mango (diced)
- 1 teaspoon Vanilla extract
- 2 tablespoons Honey or maple syrup
- 2 tablespoons Unsweetened shredded coconut (toasted, optional)
- 2 leaves Fresh mint leaves (optional garnish)
- 1 pinch Salt
Instructions
In a medium-sized saucepan, combine the coconut milk and water. Heat over medium-low until the mixture is warm but not boiling. Keep it on low heat to maintain the warmth; this will be used as the cooking liquid for the risotto.
In a large, heavy-bottomed pan, add the Arborio rice and toast it over medium heat for 2-3 minutes, stirring constantly to avoid burning, until the rice becomes slightly translucent around the edges.
Begin adding the warm coconut milk mixture to the rice one ladle at a time (approximately 1/2 cup), stirring frequently. Allow each ladle to be absorbed before adding the next. Continue this process until the rice is creamy and tender, about 20-25 minutes. You may not need all the liquid.
Once the rice has reached your desired consistency, stir in the diced pineapple, diced mango, vanilla extract, honey or maple syrup, and a pinch of salt.
Cook for an additional 2-3 minutes, letting the flavors combine and the fruit soften slightly.
Remove the risotto from heat and let it rest for a minute. If you like, top it with toasted shredded coconut for extra texture and garnish with fresh mint leaves for added freshness.
Serve warm and enjoy your tropical breakfast risotto!
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 90.1 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1908 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
