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Almond Breakfast Risotto

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:

blueberry compote

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.


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

16 comments on “Almond Breakfast Risotto

  1. StefanGourmet
    May 1, 2018

    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…

    Liked by 1 person

  2. Gather and Graze
    April 30, 2018

    Makes for a nice change Sandra… love the addition of the blueberry compote.


  3. Sherry
    April 30, 2018

    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


  4. Lisa @ cheergerm
    April 29, 2018

    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.


    • ladyredspecs
      April 30, 2018

      I’m yet to find a good masala dosa in Brissy, still looking though. Hope you Yak likes the breaky risotto

      Liked by 1 person

  5. circusgardener
    April 28, 2018

    What a lovely idea! It sounds delicious


  6. Debi @ An Evolving Life
    April 27, 2018

    Sounds delicious – any excuse to eat rice pudding.


  7. Glenda
    April 27, 2018

    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.


    • ladyredspecs
      April 27, 2018

      I’ve never owned a pressure cooker, often thought about it though. I think I’ll just stick to mIlky rice for dessert occasionally


  8. chef mimi
    April 26, 2018

    Fascinating! I never thought about a non-savory risotto. So smart.


  9. This sounds absolutely delicious. How long did i this take to cook, knowing always takes forever…..Louise


    • ladyredspecs
      April 27, 2018

      Similar to any risotto, about 20 minutes. Biting a grain of rice for “bite” is the best test

      Liked by 1 person

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