Delectable Vegetarian Italian Breakfast Platter: Aromatic Focaccia, Rich Risotto Cakes, and Fresh Fruit Salad

Allergens

Gluten (in focaccia) - Dairy (in risotto cakes and focaccia)

Ingredients

• 2 cups all
• purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1/2 cup warm water
• 1 packet active dry yeast
• 4 cups vegetable broth
• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• 2 cups mixed berries (strawberries, blueberries, and raspberries)
• 2 cups diced seasonal fruit (kiwi, pineapple, etc.)
• 1/4 cup mint leaves for garnish

Instructions

1. Prepare focaccia dough by combining flour, sugar, salt, warm water, and yeast in a bowl mix until combined, then let rise for 1 hour. In a separate pan, sauté onions and garlic until translucent, then add rice and vegetable broth. Cook until the rice is tender and has absorbed the liquid. Stir in Parmesan cheese and butter. Let cool, then shape into patties and pan fry until golden brown. Assemble the breakfast platter with focaccia slices, risotto cakes, and fruit salad, garnished with mint leaves for a burst of color and aroma.

Chef’s Insight

Experiment with different herbs and spices to customize the risotto cakes to your preference. - Serve the focaccia warm for an even more delightful mouthfeel.

Notes

Ensure that the risotto is cooled and formed into patties before frying to achieve a crispy texture.