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Almond Breakfast Risotto with Dried Fruit

Makes: 4 servings
Serving size: 3/4cup
Prep 15 mins Cook 20 mins
Almond Breakfast Risotto with Dried Fruit
Ingredients
  • 1  cup  water
  • 2/3  cup  Arborio rice
  • 1/4  teaspoon  salt
  • 1/3  cup  dried cherries
  • 1/4  cup  coarsely chopped dried apricots
  • 3  cups  fat-free milk
  • 1/2  teaspoon  ground cinnamon
  • 1/2  teaspoon  almond extract
  • 1/4  cup  sliced almonds, toasted
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.

Nutrition Facts (Almond Breakfast Risotto with Dried Fruit)
  • Servings Per Recipe 4,
  • cal. (kcal) 258,
  • Fat, total (g) 3,
  • chol. (mg) 4,
  • carb. (g) 50,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 21,
  • pro. (g) 10,
  • vit. A (IU) 875,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 227,
  • Potassium (mg) 463,
  • calcium (mg) 263,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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