sharing recipes from one generation to the next
I’m easily bored by breakfast. It’s the one meal of the day when I wish I had an in-house genie to to whisk me to Paris for the perfect croissant and café au lait or better still drop me in the south of India for crispy masala dosa. Alas, I’m in charge and my enthusiasm often wanes at the thought of more fruit, another slice of toast, cereal, pancakes or eggs again.
Recently while sitting in the hairdresser, I rediscovered a copy of the River Cottage Gluten Free by Naomi Devlin in my iPad Kindle. I had downloaded it quite a while ago and after a cursory glance, moved on.
This time I took the time to read the informative introduction and look more closely at the recipes. I didn’t need to go far before the Almond Breakfast Risotto caught my eye. I love rice and I especially love rice pudding and rice cream, the comfort foods of my childhood.
I made my way home via the supermarket and the next morning, I made the recipe exactly to the recipe with the addition of a pinch of salt and a little lemon juice. It was a nice vehicle for a big dollop of blueberry compote, some sliced banana and Greek yoghurt, but not different enough from a bowl of oat porridge to really excite me, however it was delicious served cold* the next day, more in the style of a rice pudding.
For those who suffer from Coeliac Disease and find it difficult to buy gluten free oats, Almond Breakfast Risotto it was a mighty fine replacement for the more traditional porridge.
Almond Breakfast Risotto serves 3
25 g unsalted butter (or coconut oil)
125g arborio rice
60g ground almonds
1 litre almond milk, heated
2 tablespoons maple syrup
pinch of salt
3 teaspoons lemon juice
toasted flaked almonds
Melt the butter over a low heat, then add the rice stirring to coat the grains.
Add the ground almonds and turn up the heat to medium and stir constantly for a few minutes until the almonds begin to smell nutty.
Add just enough almond milk to loosen the rice and stir until it has absorbed.
Maintain the pan at a low simmer and continue adding more almond milk as it is absorbed.
When the rice is cooked through, but still has a little bite remove the pan from the heat. You may have a little milk leftover.
Stir in the maple syrup, salt and lemon juice.
Serve topped with fruit, yoghurt and toasted nuts.
*The Almond Breakfast Risotto will keep for a few days in the fridge. Warm gently in the microwave then loosen the consistency with a little extra almond milk.