High Protein Breakfast Risotto
Red Lentil Risoni with Pea Protein Milk, Cinnamon & Vanilla
Vegan Yogurt, Blueberries, Walnuts, Maple Syrup
Good Morning Friends! For a very satisfying high protein vegan breakfast, I’m combining a lentil rice alternative with a pea protein milk alternative. Hitting all the delightful breakfast high notes – it is sweet and savory, crunchy and creamy, fruity and nutty, with warm spice overtones.
This recipe was developed for my friends at Explore Cuisine. And for the sixth year in a row, I will be cooking in Anaheim, California for 90,000 natural product aficionados at the Natural Products Expo West on March 5, 6, and 7. Please stop by Booth #5162 to sample this uber-tasty High Protein Breakfast Risotto in a rotation with my other dishes:
- Edamame & Spirulina Spaghetti with Vegan Pesto
- Green Lentil Lasagne
- Red Lentil Penne, Arrabbiata Style
- Chickpea Fusilli with Vegan Mac ‘n Cheese Sauce
- Red Lentil Risoni, Risotto Style with Spicy Soyrizo
- Black Bean & Black Sesame Fettuccine with Miso Ginger Sauce, Carrots and Zucchini, Sesame Seeds
- Chickpea Risoni Greek Salad Style
*All of the samples will be vegan and gluten-free.
Explore Cuisine Red Lentil Risoni is an organic gluten-free rice alternative made exclusively of red lentil flour. It is produced in Italy and has 13 grams of protein per 2 oz. serving.
Sproud dairy-free and plant-based milk alternative is developed in Sweden, produced from pea protein that is vegan, environmental-friendly and 100% allergen-free with five times the protein of almond milk per serving.
High Protein Breakfast Risotto Recipe
- 2 T. extra virgin olive oil
- 1 box Explore Cuisine Red Lentil Risoni
- 3 c. Sproud Pea Protein Milk (plain/unsweetened)
- ¼ c. brown sugar
- ¾ t. kosher salt
- ¼ t. ground cinnamon
- 1 t. vanilla extract
- vanilla yogurt (vegan)
- walnuts, toasted and chopped
- maple syrup
Heat olive oil in a medium pot over medium-high heat. Add Explore Cuisine Red Lentil Risoni, sauté and stir to coat all the grains. Add Sproud Milk and bring to a boil. Lower the heat to simmer for 15 minutes, stirring occasionally. Add some water if it gets too thick.
When risoni is tender, remove from heat and stir in brown sugar, salt, cinnamon, and vanilla.
Serve warm risoni in small bowls topped with a dollop of yogurt. Sprinkle blueberries and walnuts over the top. Finish with a drizzle of maple syrup.
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See you at the show!