I love risotto and all the calories that come with it. Wouldn’t you love to try out a fabulous risotto recipe that is full of protein and only has a few calories? Me too, let me know if you ever find that recipe.
Depending on your preference, this can either be a breakfast or dessert risotto. If you plan to enjoy it at breakfast, do it on a weekend morning when you don’t have anywhere to rush off to. Risottos are totally easy to make, regardless of what you have heard. They just needs to be constantly stirred, there is no way around it. So, if you have the patience, I have a recipe for you!
This was inspired by the Stove Top Rice Pudding for Emergencies recipe (yeah, it’s really called that) in Nigella Lawson’s book, Nigella Bites. Don’t be afraid to swap in different berries (or other fruit, for that matter), but don’t leave out the banana!
Banana Berry Risotto
Recipe Type: Breakfast
- 2 3/4 cup milk
- 1 banana (diced)
- 1 T. butter
- 2 T. sugar
- 1/2 tsp. vanilla
- 1/4 cup arborio rice
- 2 T. cream
- 1/2 cup berries
- Heat milk for 2 minutes in microwave, do not let it boil. Melt butter and 1 T. sugar in a large, heavy based pan, on medium-low heat. Once butter is melted, stir in the rice and let the buttery sugar coat the grains (it will be sticky). Gradually add milk, stirring rice all the time, and letting each pour of milk absorb before adding the next bit. You can start tasting the risotto at 20 minutes, but you’ll most likely need to wait until 35. Add the bananas in at about 20 minutes of stirring. You may need more milk, too (and if the rice tastes cooked before all the milk is absorbed, don’t use it all).
- When the rice is sticky and creamy, but not crunchy, take it off the heat and add in vanilla, remaining sugar and cream. Top with blueberries and curse the day you read this recipe.
Maybe all the stirring will burn enough calories to balance things out??