Almond Breakfast Risotto with Dried Fruit

For a delicious breakfast full of almond and fruit flavors, try this breakfast risotto!

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  • Makes: 4 servings
  • Serving Size: 3/4 cup
  • Prep: 15 mins
  • Cook: 20 mins

Almond Breakfast Risotto with Dried Fruit

Directions

  1. 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.
  2. 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.
  3. 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.
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Nutrition Facts (Almond Breakfast Risotto with Dried Fruit)

  • Per serving:
  • 258 kcal ,
  • 3 g fat
  • (0 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 4 mg chol. ,
  • 227 mg sodium ,
  • 50 g carb. ,
  • 2 g fiber ,
  • 21 g sugar ,
  • 10 g pro.
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