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!
Ingredients
- 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