Almond Breakfast Risotto with Dried Fruit
- In a medium saucepan bring the water to boiling over medium-high heat. Stir in rice and salt. Cook, uncovered, for 5 to 6 minutes or until water is absorbed, stirring occasionally. Stir in dried cherries and apricots.
- Meanwhile, pour milk into a 4-cup microwave-safe liquid measuring cup or medium bowl; microwave on 100 percent (high) power for 2 minutes. Stir in cinnamon.
- Add the hot milk mixture, 1/2 cup at a time, to the rice mixture, stirring until liquid is absorbed (this should take 20 to 25 minutes total). Remove from heat. Stir in almond extract. Sprinkle with toasted almonds.
Nutrition Facts (Almond Breakfast Risotto with Dried Fruit)
- Per serving:
- 258 kcal cal.,
- 3 g fat
- (0 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 4 mg chol.,
- 227 mg sodium,
- 50 g carb.,
- 2 g fiber,
- 21 g sugar,
- 10 g pro.
- Percent Daily Values are based on a 2,000 calorie diet