Gingersnap Breakfast Risotto.
With only a few days left in the year, I’m proposing a wild idea.
Cookies for breakfast. But not just any cookies for breakfast – cookies in your almost-oatmeal like breakfast parfait. Creamy vanilla, chewy and spiced, crunchy with cookies.
I know I know, this is nothing new, especially if you’re like me and for the last ten days have been sneaking a peanut butter blossom or chocolate crinkle first thing in the morning to act as an appetizer for your coffee. Okay, so maybe your energizing first meal of choice is thumbprint or gingerbread man, but still. It’s happening and we only have about 36 hours left before the universe tries to make us feel terrible about it. Savor this moment, friends.
In case you already deem that unacceptable, make this!
I have my major moments of wanting breakfast foods all the time. If you really think about it, nearly anything can be “turned into” breakfast with the mere addition of an egg or some kind of oatmeal. Tacos, rice bowls, pizza, pasta and now, even cookies. I swear it. Just you wait.
It was around one year ago when I become obsessed with this cookie topped oatmeal (which I now am craving and must make this week) – breakfast in a pretty glass? Breakfast with a cookie layer? Breakfast that tastes like dessert? Sign me up for everything and I’ll attend whatever I need. Oatmeal makes everything in life healthy, so there’s that.
As a super huge fan of chewy oats (my favorite being steel cut), I loved the idea of a SWEET breakfast risotto. You can find a baked breakfast risotto in Seriously Delish, but hello, it’s the holidays and I’m going to crumble cookies into my breakfast because I do what I want. We can pretend that rice is like oatmeal and just as good for us, shhhhh.
Plus, it’s also a texture masterpiece: chewy rice, a little bit creamy, crunchy crispy gingersnaps, bursting orange wedges and pomegranate arils that pop in your mouth a little bit. It’s so deliciously wonderful that it actually sounds wrong.
A chew lovers dream, if you will.
So what’s on tap for this week? Are you working? Did you take the week off? Are you stuck in a dent on the couch binging on old episodes of Entourage (not me, totally not me) and sneaking cookies for breakfast? Choosing THEE sparkly color to wear on your nails come New Years Eve? Writing down how you can take on the universe in 2016?
No WONDER we are friends!
Gingersnap Breakfast Risotto
- 2 tablespoons unsalted butter
- 1 cup arborio rice
- 1 knob fresh ginger
- 2 cup water
- 2 cups full fat coconut milk, plus extra for serving
- 2 tablespoons brown sugar
- 1 tablespoon vanilla bean paste
- 1/8 teaspoon salt
- 2/3 cup crushed gingersnap cookies
- for serving: orange slices, pomegranate arils, extra coconut cream
- Heat a saucepan over medium-low heat and add the butter. Add the rice and stir to coat. Cook until the rice begins to toast, stirring often, for about 2 to 3 minutes. Pour in the water, knob of ginger and stir. Cook until the water is almost all absorbed by the rice, stirring often. Add in the coconut milk and repeat: stir continuously until the liquid is absorbed. Remove the ginger knob. Stir in the sugar, vanilla bean paste and salt. At this point, you can also stir in a handful of crushed gingersnap cookies!
- Scoop the risotto into bowls and drizzle with a bit of milk. Cover with orange slices, pomegranate arils, extra coconut cream and more crushed cookies. I like to layer the toppings on! Finish off with a full gingersnap cookie. Serve immediately.
Did you make this recipe?
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I appreciate you so much!
P.S. those little white pops are white chocolate crunchies. Because… I do what I want.
28 Comments on “Gingersnap Breakfast Risotto.”
Yum! All of these flavors sound great and the recipe is so unique!
This looks amazing!!!! I’m definitely going to try it. Also I totally get it- breakfast foods are just the best! xxx
Oh this sounds so so yummy! Happy (almost) 2016 to you and your family!
Have you had the breakfast risotto at Enrico’s in the strip? It is definitely a savory risotto, but the runny egg over the creamy rice omg it’s good. <3
I have never tried a breakfast risotto! And now I feel like I am totally missing out on one of the best things in life.
I had to laugh about you considering a cookie as an appetizer for coffee – I need to remember that!
I am already in detox mode, but I’ll pin this for when I fall off the wagon in about three weeks.
This risotto looks amazing!
You are proposing I do Risottoessss in my breakfast? Yes yes yes.
White chocolate crunchies?! Whaaaat????? ❤️
I am doing almost all of those things this week! I sadly lost my job last Wednesday, so in between filing unemployment and job hunting, I will be deep cleaning my house, binging on Netflix and HBO, eating leftover Christmas cookies for breakfast, and narrowing down my Zoya Pixie Dust color choices for NYE. It’s the HARDEST DECISION EVER.
Also, I want to take over the world in 2016. I think that should pay pretty well…
You are my hero for incorporating cookies into breakfast!
Such a unique way to make risotto! And breakfast in general. The gingersnaps on there are the perfect way to finish everything off!
LOVE the idea of a breakfast risotto. And am grateful that the term, “white chocolate crunchies” is now in my vocab:)
AND i’m trying to figure out the food photography setup here. I think you have a marble cutting board standing up for the background, which makes me all kinds of nervous to try since I know mine would come crashing down on my food AND those things are HEAVY! Totally worth it to get these pictures tho, cause they’re gorgeous and make me dream of an all marble kitchen;))
“Appetizer for your coffee” – I like the way you think!! I asked for fewer sweets this year as they hurt my teeth and I really don’t need more sugar. I did receive these amazing champagne truffles, though, and I’ve been sneaking one every morning since Christmas so I can totally relate :) Hope your Xmas was fab!!
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Gingersnap and risotto are two things that I never would’ve dreamed for breakfast but this looks delicious!
I’ve seen a recipe for sweet lemon risotto before, it really intrigued me. But this one sounds even better–gingersnap is such a great flavor, I’m sure it works wonderfully in here!
Now I’m going to start every morning with an “appetizer” for my coffee. Cookies and cake for breakfast are my favorite ;). As for what I’m doing…I am working all this week and celebrating new years quietly at home with good food and drinks! enjoy your new years !
Oh my this look so yummy!! I Need to make this
Haha.. My first thought was how this reminds me of the classic danish christmasdessert called ris a la mande (danish al the way, only kind of french by name).
Which is rice cooked in milk with vanilla, chilled down.
then mixed with chopped almonds and wipped cream and served with cherry or strawberry sauce.
You should try it one day.
yummy and easy to make , i will add this to my favorite recipes .
Btw, this is congee, not risotto.
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Can’t wait to try this one. It sounds great and as ginger is one of my favourite flavourings, these flavour combinations sound fantastic. Thanks for posting.
Breakfast risotto?! Yes please! That’s such an awesome idea and it looks SO good!
Amazing ingredienst <3