Prune-Pomegranate Risotto Pudding

A delicious combination of prunes, pomegranate and pistachios comes together in this easy slow cooker risotto pudding that will dazzle your taste buds. Is it breakfast or dessert? You decide!

By Serena Ball, MS, RD and Deanna Segrave-Daly, RD from The Smart Mediterranean Diet Cookbook: 101 Brain-Healthy Recipes to Protect Your Mind and Boost Your Mood

A warm and creamy risotto pudding can really hit the spot when you’re searching for a comforting dish. This recipe calls for Arborio rice, which is commonly used in risotto dishes and known for its creamy texture. However, you can substitute for a different short-grain rice if you prefer.

One of the reasons we love this recipe is just how easy it is. While traditional risottos means you’re in for a whole lot of stirring, this risotto pudding is made in the slow cooker giving your arms the night off. Once cooked, add in the prunes and vanilla then top the whole thing off with pomegranate molasses and chopped pistachios.

Why prunes in this risotto pudding?

Prunes offer legendary sweetness and a fun jammy texture to creamy dishes like this risotto pudding. By adding them in when the dish is finished cooking but still warm, they maintain that chewy and luxurious texture you know and love. Plus, they add fiber, vitamins and minerals to your morning (or evening!).

What is pomegranate molasses?

This tasty topping can be made at home or store-bought. It has an intense sweet-tart flavor that pair perfecting with the complex flavors of prunes and salty pistachios. Can’t find it? Honey or maple syrup are great swaps.

Meal Prep Hack

Once made, portion the risotto pudding into individual mason jars or containers without the pomegranate molasses or pistachios for an easy meal prep breakfast. Just remove the lid, heat in the microwave, add the toppings and enjoy!

Did you make this recipe? Be sure to post a picture on Instagram and tag us using the hashtag #CAPrunes!

Prune-Pomegranate Risotto Pudding

Serena Ball, MS, RD and Deanna Segrave-Daly, RD

A delicious combination of prunes, pomegranate and pistachios comes together in this easy slow cooker risotto pudding that will dazzle your taste buds. Is it breakfast or dessert? You decide!

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Breakfast, Dessert

Cuisine French, International, Mediterranean, RD Creations

Servings 6

Calories 237 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 cups 2% milk
• ⅔ cup uncooked Arborio risotto rice or other short-grain rice
• 3 tablespoons sugar
• ¼ teaspoon Kosher or sea salt
• ½ cup chopped California prunes
• 1 teaspoon vanilla extract
• 2 tablespoons pomegranate molasses
• ¼ cup chopped pistachios

Instructions

 

• Spray the slow cooker insert with cooking spray. Add milk, ½ cup water, rice, sugar and salt, and whisk well to combine. Cover and cook on low for 2½ hours, or until the rice is soft and the liquid has thickened, stirring each hour during cooking.
• Turn off the heat and mix in prunes and vanilla. Let sit uncovered for 10 minutes (or let cool completely and chill before serving).
• Spoon into serving cups, drizzle with pomegranate molasses, top with pistachios and serve.

Nutrition

Calories: 237kcalCarbohydrates: 43gProtein: 7gFat: 5gSaturated Fat: 2gCholesterol: 10mgSodium: 139mgPotassium: 341mgFiber: 1gSugar: 20gVitamin A: 247IUVitamin C: 0.5mgCalcium: 154mgIron: 1mg

Keyword breakfast, california prunes, dessert, pistachios, pomegranate, risotto

Tried this recipe? Want to save it for later?Share it on social and tag @CAPrunes or #CAPrunes!

More Mediterranean Recipes to Enjoy!

Fettuccine with Prosciutto, Prunes and Black Pepper

This pasta recipe combines salty prosciutto, sweet prunes and spicy black pepper for a sophisticated dinner that’s actually super easy to prepare. Pair with a glass of wine, a green salad and some candlelight for the perfect dinner.

Vegetarian Mushroom Daube

This vegetarian mushroom daube is a new spin on the classic French dish. Mushrooms, carrots, leeks, onions and potatoes are stewed in a rich sauce enhanced with prunes, red wine and fresh herbs for a hearty dinner.

Lemon-Soaked Quinoa with Prunes and Pistachios

Need more proof that prunes shine in savory dishes? Try this Lemon-Soaked Quinoa with Prunes and Pistachios from Kumquat. We’ll make a believer out of you yet.

Soul-Warming Chicken Tagine

This Chicken Tagine from our friends at Little Spice Jar is full of warm spices and big flavors. Think comfort food, with a kick.