Eating In: Sweet Breakfast Risotto with Berry Compote

I am (if I haven’t mentioned this before) a great lover of breakfast. It used to be an exclusively sweet-tooth driven love – pancakes, french toast, waffles, crepes, chocolate croissants, and anything you could cover in piles and piles of berries. More recently, however, the Boy has brought me with him over to the savory side, so my breakfast affair stretches far and wide.

This particular breakfast (largely based on this recipe) was born of hunger, intrigue, what we had in the pantry, and the sweet-toothed side of my breakfast romance. It’s a sort of breakfast risotto, and while I am not sure it is my most favorite breakfast, it is certainly something different and could lend itself to umpteen variations.

You begin by boiling some stuff on the stove – fruit for the compote, and rice and milk for the risotto.

Once your rice has absorbed all the milk, making it look just like risotto (or rice pudding, I suppose), you throw in some sugar, vanilla, and yogurt, stir it up, and plop it into serving bowls.

And finally, you top the risotto with some more milk and the compote, and enjoy! It’s an unusual breakfast, with a mix of hot and cold textures, but though it takes a minute on the stove it’s actually quite easy. In the end, it feels rather high-end and special if you enjoy rice-pudding-like creations. Give it a try and let me know what you think…

Sweet Breakfast Risotto with Berry Compote

Adapted from Marta Greber’s Milk Rice with a Cherry Compote
I really liked this upon the first bites, and became a little less enamored of it as time went on. I think the reasons for this was twofold – one, I turned this recipe into two servings, which was a bit much – it’s filling! So I’m suggesting 3-4 servings here. Two, Marta Greber suggests adding lemon zest to the risotto and orange juice to the compote – I didn’t have either, but they might add some nice brightness.
Yield: 3-4 Servings
Handful of berries
2 tablespoons brown sugar
1 cup arborio rice
4 cups milk
Pinch of salt
1/4 teaspoon vanilla extract
2 tablespoons sugar
2 tablespoons yogurt
In a small pot, place the berries with the brown sugar. Bring to boil and then lower the temperature and cook for about 15 minutes until the sauce gets thicker, stirring occasionally.
While berries cook, place rice in a pot with 3 cups of the milk and the salt. Bring to a boil and then lower the temperature and cook for about 15-20 minutes until the rice absorbs all the milk. Stir it so it won’t burn. When milk is absorbed, add sugar, vanilla extract, and yogurt.
Divide rice between bowls and add extra milk. Top with the berry compote.

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