Tropical Breakfast Risotto Food

TROPICAL BREAKFAST RISOTTO

Steps:

• Bring water with rice to a boil in medium sized sauce or soup pan on high heat.
• Once it comes to a boil, turn heat to medium low and simmer uncovered.
• stirring frequently for creaminess.
• While rice is cooking prepare rest of ingredients.
• As water is absorbed in rice add pineapple juice from can and keep cooking.
• When that is absorbed add the can of coconut milk.
• As that gets absorbed, but while still creamy, add rest of ingredients.
• Heat for another 2-3 minutes and serve when rice is tender.
• This should be still juicy and creamy without being runny.
• This is good served warm or cold.

TROPICAL BREAKFAST RISOTTO

Steps:

• Bring water with rice to a boil in medium sized sauce or soup pan on high heat. Once it comes to a boil, turn heat to medium low and simmer uncovered, stirring frequently for creaminess. While rice is cooking prepare rest of ingredients. As water is absorbed in rice add pineapple juice from can and keep cooking. When that is absorbed add the can of coconut milk. As that gets absorbed, but while still creamy, add rest of ingredients. Heat for another 2 to 3 minutes and serve when rice is tender. This should be still juicy and creamy without being runny. This is good served warm or cold.

TROPICAL QUINOA BREAKFAST BOWL

Steps:

• In a large saucepan, bring pineapple juice, coconut milk, cinnamon and ginger to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat., Stir in pineapple and brown sugar. Top with mango and macadamia nuts. If desired, serve with coconut.

WILD RISOTTO

Steps:

• In a saucepan, bring 1 cup water to a boil. Add the wild rice, cover the pan, and reduce the heat. Simmer for 25 minutes; drain well.
• Bring 4 cups water to simmer in a large saucepan. Keep the water simmering while you begin step number 3.
• Heat the olive oil in a large frying pan. Saute the scallions and garlic over medium-high heat for 1 minute. Add the Arborio rice; stir it for 2 minutes.
• Pour the wine, the wild rice, and the tarragon into the frying pan. Cook, stirring frequently, for 2 minutes.
• Pour 1/2 cup of the heated water into the frying pan. Stir frequently until the liquid is absorbed, then add 1/2 cup more water. Continue adding the water in this manner, waiting between additions until the liquid is absorbed and stirring frequently. After about 18 to 20 minutes most of the liquid should be absorbed, and the rice should be tender but still slightly chewy.
• When all of the water is absorbed, add the tomatoes, coconut milk, and peas. Stir in the mixture, and simmer it, stirring often, until most of the liquid is absorbed. Serve at once.

BREAKFAST RISOTTO

Steps:

• Melt 2 tablespoons butter in large saucepan over medium-high heat. Add sausages; break up with fork. Add next 2 ingredients. Sauté until onion is translucent, about 4 minutes. Stir in rice. Add wine; boil until liquid evaporates, 1 minute. Add 3 cups broth and saffron; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until risotto is tender, adding more broth if dry, about 18 minutes. Discard bay leaves; mix in 1/3 cup cheese and parsley. Season with salt and pepper. Pass cheese alongside.