This banana risotto is perfect for breakfast; it’s chewy and nutty with just a hint of sweetness.  This recipe makes two large servings, but can easily be multiplied for a crowd.  For any size batch use the proportions: 1 rice – to 1 coconut milk – to 2 water.

Yield: 2 servings; Prep Time: 3 minutes; Cook Time: 25 minutes

• 1 cup canned light coconut milk
• 2 cups water
• 1.5 Tbsp butter substitute
• 2 medium bananas, chopped into bite-sized pieces
• 1 pinch salt
• 1 cup arborio rice

1. In a small saucepan, combine coconut milk and water and heat to boiling.  Reduce heat to low and cover the pan.
2. Melt butter substitute in a large pan over medium heat.
3. Add bananas and saute until they turn a deepened yellow color.  Season with salt.
4. Add rice to the pan and toast, 1 minute.
5. Add approximately 1/2 cup of the liquid mixture to your pan.  The liquid needs to be at a low simmer, so lower or raise your heat accordingly.  Stirring constantly, cook until all of the liquid is absorbed.
6. Working in 1/3 cup increments and continuing to stir, add the rest of your liquid to the pan until it has all been absorbed.

Topping Recommendations

• maple syrup
• raisins
• chopped walnuts
• almond butter
• cinnamon