Getting my boys to eat breakfast on school mornings can often be a struggle. To be fair on them, we don’t offer a lot of variety. Alternating between toast and cereal, or if they are especially lucky, eggs! So I decided to create something simple and healthy that I know they will wolf down to make the hectic mornings easier. Risotto is something we usually associate with lunch or dinner. However this is a unique twist on a usually savoury dish. This is a flexible recipe where you can substitute the suggested fruit for one of your preferred liking. This got the big thumbs-up from five out of five kids! Enjoy!
PREP TIME: 5 MINS
COOK TIME: 15-20 MINS
SERVES: 4 PEOPLE
1 cup risotto rice
2 tablespoons unsalted butter vanilla bean, split lengthways (or half teaspoon essence)
1/2 teapoon ground nutmeg
1 teaspoon cinnamon
1/2 teaspoon ginger powder
2 ripe apples or pears, peeled and diced
4 tablespoons good quality maple syrup
4 teaspoons chia seeds
3-4 teaspoons almond butter
2 bananas sliced
Sprinkle of brown sugar
1. Rinse the rice well in a sieve under running water.
2. In a medium-sized pot with 2 1/2 cups hot water, place the butter, maple syrup, vanilla and spices.
3. Bring to the boil then turn to a simmer with the lid on.
4. Add the apple after about 3-4 minutes and stir occasionally to stop it sticking on the bottom.
5.After another 10 mins check to see if the rice is cooked.
6. If it is, pour in cream, put the lid back on, take off the heat and leave for 5 mins.
7. Divide evenly amongst 4-6 dishes and garnish with chia seeds, walnuts, banana or any of the garnishes on the list and serve immediately.
Note: The actual active cooking time here is only a few minutes when you have to occasionally stir the dish. It’s so easy to pop on the stove and continue with the busy morning of school lunches and getting kids organised.