Almond Breakfast Risotto
Almond Breakfast Risotto
I’m easily bored by breakfast. It’s the one meal of the day when I wish I had an in-house genie to to whisk me to Paris for the perfect croissant and café au lait or better still drop me in the south of India for crispy masala dosa. Alas, I’m in charge and my enthusiasm often wanes at the thought of more fruit, another slice of toast, cereal, pancakes or eggs again.
Recently while sitting in the hairdresser, I rediscovered a copy of the River Cottage Gluten Free by Naomi Devlin in my iPad Kindle. I had downloaded it quite a while ago and after a cursory glance, moved on.
This time I took the time to read the informative introduction and look more closely at the recipes. I didn’t need to go far before the Almond Breakfast Risotto caught my eye. I love rice and I especially love rice pudding and rice cream, the comfort foods of my childhood.
I made my way home via the supermarket and the next morning, I made the recipe exactly to the recipe with the addition of a pinch of salt and a little lemon juice. It was a nice vehicle for a big dollop of blueberry compote, some sliced banana and Greek yoghurt, but not different enough from a bowl of oat porridge to really excite me, however it was delicious served cold* the next day, more in the style of a rice pudding.
For those who suffer from Coeliac Disease and find it difficult to buy gluten free oats, Almond Breakfast Risotto it was a mighty fine replacement for the more traditional porridge.
Almond Breakfast Risotto serves 3
25 g unsalted butter (or coconut oil)
125g arborio rice
60g ground almonds
1 litre almond milk, heated
2 tablespoons maple syrup
pinch of salt
3 teaspoons lemon juice
to serve:
sliced banana
Greeks yoghurt
toasted flaked almonds
maple syrup
Melt the butter over a low heat, then add the rice stirring to coat the grains.
Add the ground almonds and turn up the heat to medium and stir constantly for a few minutes until the almonds begin to smell nutty.
Add just enough almond milk to loosen the rice and stir until it has absorbed.
Maintain the pan at a low simmer and continue adding more almond milk as it is absorbed.
When the rice is cooked through, but still has a little bite remove the pan from the heat. You may have a little milk leftover.
Stir in the maple syrup, salt and lemon juice.
Serve topped with fruit, yoghurt and toasted nuts.
*The Almond Breakfast Risotto will keep for a few days in the fridge. Warm gently in the microwave then loosen the consistency with a little extra almond milk.
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16 comments on “Almond Breakfast Risotto”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
An unusual idea to have risotto for breakfast, and even more unusual to have it cold. But that does make it more practical. I can’t imagine stirring a risotto in the morning to eat breakfast…
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Makes for a nice change Sandra… love the addition of the blueberry compote.
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Thanks Margot they went well together
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yum i love the sound of this risotto. what a gloriously cool morning here in brissie today. maybe winter is on the way?! yes paris sounds just fine for breakfast. cheers S x
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The Yak would love, love, love this, will give it a whirl soon. I hear you on brekky, no time for eggs and fancy stuff for me during the week day with kidlets schedules but every few weeks I treat myself to a masala Dosai from the Indian food stall for breakfast at the local markets. Hoo Ha, I know you would appreciate that.
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I’m yet to find a good masala dosa in Brissy, still looking though. Hope you Yak likes the breaky risotto
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What a lovely idea! It sounds delicious
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Thanks, definitely an idea worth developing
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Sounds delicious – any excuse to eat rice pudding.
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Absolutely, but best for a wintery dessert IMHO
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Hi Sandra, that is a coincidence. The other day I tagged a recipe called Breakfast Risotto that I intend to make this winter. The ingredients are just Arborio rice, milk, vanilla and caster sugar. If you are interested I can email you the recipe. It really did sound just like rice pudding which I know Maus will love. I make all my risotto in a pressure cooker – it just takes 7 minutes at full force which will make for a simple breakfast.
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I’ve never owned a pressure cooker, often thought about it though. I think I’ll just stick to mIlky rice for dessert occasionally
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Fascinating! I never thought about a non-savory risotto. So smart.
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Thanks, that’s why I had to try it…
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This sounds absolutely delicious. How long did i this take to cook, knowing always takes forever…..Louise
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Similar to any risotto, about 20 minutes. Biting a grain of rice for “bite” is the best test
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