Brown Rice Breakfast Risotto

• 2 1/2-3 cups milk or nut milk like almond
• 1/2 cup brown arborio rice or short grain brown rice
• 3-4 Medjool dates chopped (this is all the sweetener you need, start with 3 dates and use the 4th if you like it sweeter)
• 2 tablespoons butter divided (use 1 tbs to saute the dates and the other to add to the risotto when you finish cooking it)
• pinch of salt
• optional toasted walnuts sweetened with maple syrup to garnish

1. Add milk to medium saucepan and bring to simmer on med/low heat or heat in microwave for 2-3 minutes to get it hot. Place butter in saute pan, add chopped dates and cook until softened, add rice and saute until rice is coated with the butter approximately 3 minutes.
2. Slowly add the milk a cup at a time to the rice, stirring until milk is absorbed and adding more until all of it is used. Add the remaining tbs of butter. Rice will be toothsome, total cooking time is about 30-40 minutes NOTE: I didn't add any additional sweeteners, the dates did the job for me, add a little sweetener of your choice if you like. I always have extra liquid ready when making risotto, the whole grain brown rice takes longer to cook and may need more liquid, I needed the full 2 1/2 cups of milk.

milk, brown arborio rice, dates, butter, salt, walnuts

Taken from food52.com/recipes/34528-brown-rice-breakfast-risotto (may not work)