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Tropical Breakfast Risotto Recipe
|Water||1 1⁄2 Cup (24 tbs)|
|Instant brown rice||1 Cup (16 tbs)|
|Canned pineapple tidbits||8 Ounce, drained and liquid reserved|
|Canned evaporated skim milk||12 Ounce|
|Raisins||1⁄2 Cup (8 tbs)|
|Shredded sweetened coconut||1⁄2 Cup (8 tbs)|
|Toasted sliced almonds||1⁄2 Cup (8 tbs)|
|Banana||1 Medium, diced|
Serving size: Complete recipe
Calories 1858 Calories from Fat 349
% Daily Value*
Total Fat 38 g58.6%
Saturated Fat 5 g24.8%
Trans Fat 0 g
Cholesterol 72 mg24%
Sodium 554.6 mg23.1%
Total Carbohydrates 336 g112%
Dietary Fiber 22.3 g89.2%
Sugars 152.5 g
Protein 54 g108.4%
Vitamin A 25.3% Vitamin C 18%
Calcium 119.1% Iron 40.5%
*Based on a 2000 Calorie diet
Cook over high heat to boiling.
Reduce heat to medium and simmer uncovered, stirring occasionally until most of water is absorbed, about 7 to 8 minutes.
Stir in milk and increase heat to high.
Cook until mixture boils.
Reduce heat to medium.
Cook until most of milk is absorbed and mixture is soft and creamy, stirring occasionally, about 10 to 12 minutes.
Stir in pineapple, raisins, coconut, almonds and banana.