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.