Almond Breakfast Risotto With Dried Fruit Recipe

Recipe By Slurrp

This almond breakfast risotto with dried fruit is a delicious and nutritious way to start your day. The creamy risotto is made with almond milk, giving it a subtle nutty flavor. The addition of dried fruit adds a natural sweetness and chewy texture. It's a comforting and filling breakfast option that will keep you satisfied until lunchtime.

4.5
12 Rating -
Rate
Vegdiet
35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
Almond Breakfast Risotto With Dried Fruit
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ingredients serve

Ingredients for Almond Breakfast Risotto With Dried Fruit Recipe

  • 1/2 cup Almond Milk
  • 1/4 cup Arborio Rice
  • 1/2 tablespoon Butter
  • 0.13 cup Dried Fruit
  • as per your need Optional Toppings: Additional Dried Fruit, Chopped Almonds, Honey Or Maple Syrup

Directions: Almond Breakfast Risotto With Dried Fruit Recipe

Cooking Directions

  • STEP 1.In a saucepan, heat almond milk over medium heat until hot but not boiling.
  • STEP 2.In a separate large saucepan, melt butter over medium heat. Add the rice and cook for 2-3 minutes, stirring constantly.
  • STEP 3.Gradually add the hot almond milk to the rice, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more.
  • STEP 4.Continue adding the almond milk and stirring until the rice is cooked al dente, about 20-25 minutes.
  • STEP 5.Stir in the dried fruit and cook for an additional 2-3 minutes until heated through.
  • STEP 6.Serve the almond breakfast risotto warm, topped with additional dried fruit and a sprinkle of chopped almonds.
  • STEP 7.Enjoy!

Cooking Tips

  • Be sure to stir the risotto constantly to prevent it from sticking to the bottom of the pan.
  • Feel free to use any combination of dried fruit you like, such as raisins, cranberries, or apricots.
  • For added sweetness, drizzle a little honey or maple syrup over the finished risotto.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

  • Serve the almond breakfast risotto warm.
  • Top with additional dried fruit and chopped almonds for added flavor and texture.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat before serving.
Nutrition
value
364
calories per serving
8 g Fat12 g Protein57 g Carbs3 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    12g
  • Carbs
    57g
  • Fiber
    3g

MacroNutrients

  • Carbs
    57g
  • Protein
    12g
  • Fiber
    3g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    306mg
  • Iron
    2mg
  • Vitamin A
    5mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    4mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    55mg
  • Manganese
    < 1mg
  • Phosphorus
    320mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp