Cherry Breakfast Risotto

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December 9, 2012 by GingerPud

The Aussies are big on brunch.  And you’ll hear no arguments from me as I also love brunch, probably because it opens up so many options – sweet, savoury, anything goes really.

I’ve been dying to try out this recipe from ‘The Real Food Companion’ by Matthew Evans – he talks about it as a cross between rice pudding and porridge and that’s exactly what it is. The arborio rice is cooked with full fat milk, a vanilla bean and lemon peel, before adding the cherries and a pinch of nutmeg (and removing the vanilla and lemon peel) and then letting it sit for a while before serving warm. A decadent brekkie but a delicious one, best saved for a lazy weekend brunch.