Banana Allspice Breakfast Risotto

banana-allspice-breakfast-risotto
Photo by Heather Meldrom
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  • Makes 8 cups
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    Nutritional Information

    Per Serving

    • Calories 330 calories
    • Fat 11 g (5 g saturated fat)
    • Cholesterol 25 mg
    • Sodium 180 mg
    • Protein 5 g
    • Carbohydrate 56 g
    • Sugar 22 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 156 mg

In a 6-quart slow cooker, combine the butter and rice; stir until the butter is melted and the rice is completely coated. Stir in the bananas, brown sugar, allspice, and salt. Stir in the almond milk and vanilla extract. Cover and cook on low for 2½ to 3 hours. Serve immediately or switch cooker to the warm setting until ready to eat. Just before serving, stir ½ cup half and half into the risotto. Ladle risotto into bowls and drizzle remaining half and half over top. Sprinkle with chopped walnuts.

Ingredients

  1. Check 4 tablespoons unsalted butter, room temperature
  2. Check cups arborio rice
  3. Check 2 medium bananas, lightly mashed
  4. Check cup dark brown sugar
  5. Check ¾ teaspoon ground allspice
  6. Check ¼ teaspoon coarse salt
  7. Check cups unsweetened almond milk
  8. Check 2 teaspoons vanilla extract
  9. Check ¾ cup half and half
  10. Check Chopped walnuts, for garnish

Directions

In a 6-quart slow cooker, combine the butter and rice; stir until the butter is melted and the rice is completely coated. Stir in the bananas, brown sugar, allspice, and salt. Stir in the almond milk and vanilla extract. Cover and cook on low for 2½ to 3 hours. Serve immediately or switch cooker to the warm setting until ready to eat. Just before serving, stir ½ cup half and half into the risotto. Ladle risotto into bowls and drizzle remaining half and half over top. Sprinkle with chopped walnuts.