Berry Rich Breakfast Risotto

  • Yield: 4 servings


5cups water
1cup fresh or canned organic coconut milk
1/2teaspoon cinnamon
2teaspoons gluten-free vanilla extract
1/4cup beet sugar
1cup arborio rice
1/2cup fresh or frozen organic raspberries or blueberries, rinsed


  1. Bring the water to a boil in a medium saucepan over high heat.  Pour the coconut milk, cinnamon, vanilla, sugar and 1 cup of the boiling water into a large frying pan.  Stir in the rice and cook over medium-heat, stirring constantly until the liquid is absorbed.  Add the remaining water 1 cup at a time, cooking until absorbed after each addition and stirring constantly.  Taste after about 45 minutes.  The ideal texture of risotto is soft and silky, not mushy.  Remove from the heat and fold in the berries.

Recipe reprinted with permission from Nutrition Balance for Life’s Ready, Set, Eat! (Dallas, Texas, 2011).