Breakfast Risotto

Ever since my family adopted a Swede a few years ago we've been enjoying rice pudding for breakfast on christmas morning. I guarantee that the recipe does not qualify as health food. Made with full fat milk, cream, and white rice, the recipe lacks nutritional merit, but wins in the taste category. The fam needed a new family tradition, and now we look forward to our very own Swede slaving over a big pot of rice pudding on Christmas morning.

Anyway, this recipe is a healthier version of traditional rice pudding, with just enough nutritional merit to be eaten any day of the week. It takes a while to make, so it makes a perfect relaxing weekend morning breakfast. It definitely satisfies the rice pudding craving, though I am still looking forward to the full fat version on Christmas morning!

Breakfast Risotto
Makes 2 servings, 5 WW P+


  • 1/2 c. arborio rice
  • 1 tbsp smart balance 
  • 2 c. unsweetened vanilla almond milk
  • 1 cinnamon stick
  • 2 tsp agave syrup
  • pinch of ground cinnamon
  • Suggested topping options:
    • fresh fruit
    • nuts
    • agave syrup
    • nut butter
  • Warm almond milk with cinnamon stick by either warming on stove or nuking in microwave for 1 min
  • In a medium size sauce pan over medium heat, melt smart balance
  • Add rice, stirring until coated and slightly translucent
  • Add 1/4 c. almond milk, stirring until absorbed in to rice
  • Continue this process until all milk has been absorbed (~30 minutes)
  • Add dash of cinnamon and 2 tsp agave to lightly sweeten
  • Top with fresh fruit, nuts, or what not

I topped mine with cinnamon dusted bananas, blackberries, and sliced almonds. Excellent! Also the recipe is vegan! Enjoy!

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