I’ve already had 3 songs about rain play on my Pandora station this morning… coincidence? Is Pandora linked up with the local weather station? Hhhmmm haha I’m such a conspiracy theorist!
In light of the slighty cooler weather and my current obsession with pasta… today I give you Brown Sugar Pecan Risotto. It’s surprisingly easy and great for breakfast or dinner! You can make it for your Momma this Sunday for Mother’s Day!
You’ll need:
Arborio Rice
Ricotta
Vegetable Broth
Brown Sugar
Pecans
Olive Oil
Add about a cup of arborio rice to a large stock pot. Have the fire on about medium.
Chop up about 3/4 a cup of pecans. I got roasted and salted ones. Plain would also work but I don’t suggest using any that are candied for this recipe.
Add the chopped pecans to the pot.
Add 2-3 tablespoon of olive oil.
Stir that all up. Continuously stir on medium-low heat for about 2 minutes.
Add about 1/2 a cup of brown sugar. Stir that in. Then slowly begin adding in 1/2 a cup of vegetable broth
at time. Stirring continuously until it is absorbed then add 1/2 cup more until you have added about 3 1/2 cups or the liquid is absorbed and the risotto begins to become creamy.
After the last of broth is absorbed, add 3/4 cup of Ricotta. Stir that in until completely blended. Do a little taste test before serving… need more brown sugar? Maybe a little salt? Add just a sprinkle of either blend then taste again until you it suits you.
Top with whole pecans and serve! Delish!
I served this up as a side dish to Sweet and Spicy Salmon.
Leave a Reply