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Tropical Breakfast Risotto

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I was looking at the World's Healthiest Foods website and I stumbled across this recipe. I made it and it's really good (especially if you like coconut milk)

Here's a link to the recipe


Prep and Cook Time: 30 minutes


1 cup Arborio rice (this is the Italian rice risotto is made with)

2 cups water

1 15oz can coconut milk

1 8oz can cubed pineapple (save juice)

¼ cup sliced almonds

¼ cup raisins

1 cup cubed firm banana about 1/2 inch pieces


1. 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

2. While rice is cooking prepare rest of ingredients.

3. 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.

Serves 4

Healthy Cooking Tips: Traditionally risotto is made with hot stock added a little at a time and takes constant attention. This version is easier for you to make and requires less attention. By stirring it frequently it will be creamier, but it is not necessary to heat the liquids first for this. Using the canned pineapple adds extra flavor from the juice. Make sure you use whole coconut milk. Do not use light coconut milk, as it is too weak in flavor and your risotto will not have a nice rich taste; it will taste flat.

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