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CRANBERRY AND COCONUT BREAKFAST RISOTTO RECIPE
Wendy Zitzman
Prep Time
Prep Time
5
minutes
mins
Cook Time
Cook Time
25
minutes
mins
Total Time
Total Time
30
minutes
mins
Servings
Servings
8
servings
Calories
Calories
217
Ingredients
▢
1 ½
cups
arborio rice
▢
3
cups
water
▢
1
cup
2% milk
▢
¾
cup
light coconut milk
▢
½
cup
dried cranberries
▢
1
tsp
vanilla extract
▢
2
tbsp
honey
▢
Dash salt
▢
Cinnamon to taste
Instructions
Combine the rice, water, salt and vanilla in a medium size pot.
Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
Add the milk and coconut milk. Stir and cook over medium heat until the rice begins to thicken.
Add cranberries, honey, and cinnamon. Mix to combine.
Add more salt or honey to taste.
Notes
The entire recipe makes 8 servings
The serving size is 1 cup
Nutrition
Nutrition Facts
CRANBERRY AND COCONUT BREAKFAST RISOTTO RECIPE
Amount per Serving
Calories
217
% Daily Value*
Fat
6.2
g
10
%
Saturated Fat
5.2
g
33
%
Cholesterol
3
mg
1
%
Sodium
20
mg
1
%
Potassium
119
mg
3
%
Carbohydrates
36.1
g
12
%
Fiber
1.7
g
7
%
Sugar
6.8
g
8
%
Protein
3.9
g
8
%
Calcium
30
mg
3
%
Iron
0.9
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.