I am posting early today because there are plenty of leftovers in the fridge from Day 1 and Day 2 to get us by for lunch and dinner. But breakfast, ohh breakfast. This was time for something special. This morning I made a breakfast risotto. It was slightly sweet with wonderful, lingering spices. We shall call it:
First, slice one apple thinly and arrange in a baking pan of your choice. Whisk together 1-2T agave syrup (I used the maple-flavored syrup) and a splash of lemon juice (I used the bottled stuff for this). Then I added the seeds from half a vanilla pod. (Save the pod for the risotto!) After stirring together well, I brushed the mixture on top of the apples and put them in a 350 oven.
While they are baking, warm 3 cups of unsweetened almond milk with the reserved vanilla pod, the other half of the seeds (and the pod), fresh grated nutmeg, a cinnamon stick, 1/8t ground cloves, and 1/4t of ground cardamom. In a separate pot, melt ~2T coconut oil over medium heat. Add 1c arborio rice and stir together for 2 minutes. Add a ladle of warmed spiced milk and stir until incorporated. Repeat until all milk is incorporated.
Keep checking the apples. Just before pulling them out, I added a little coconut oil to help them brown. Total, apples took less time than the risotto, probably 10-15 minutes.
When the risotto is finished, make sure you remove any vanilla pods and the cinnamon stick. I found I wanted a little more spice, so I added more freshly grated nutmeg and some ground cinnamon. I also felt it need a little sweet finish, so I added a little plain agave (less than 1 tablespoon). Serve with sliced apples on top. Enjoy!
This was a hearty breakfast that will stick to your ribs. The Philosopher said that “It tastes like nothing I have ever eaten before….but it’s good.” So there you go. Breakfast like you have never had before. Hearty and warming. Slightly sweet and bright. This is a great alternative to the typical oatmeal breakfast.
Have a great day!