Bowls of Prune-Pomegranate Risotto Pudding with spoons

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!).

Bowls of Prune-Pomegranate Risotto Pudding with spoons

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!

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Bowls of Prune-Pomegranate Risotto Pudding with spoons

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
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Breakfast, Dessert
Cuisine French, International, Mediterranean, RD Creations
Servings 6
Calories 237 kcal

Ingredients
 
 

  • 3 cups 2% milk
  • 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
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