Sweet Cherry Almond Breakfast Risotto

Rice for breakfast? Yes, please — especially when it's this delicious slow cooker breakfast risotto.

This month, the USA Rice Federation challenged my dietitian colleagues to Think Rice for National Nutrition Month – so I decided to try to look at this familiar favorite in a whole new way, and I gotta tell you – I’m feeling kind of creative right now because I'm using rice to make this warm and cozy slow cooker breakfast risotto.

I cook with US Grown rice a lot because it’s a healthy, inexpensive, and really versatile grain. I like whole grain rice for its chewy, nutty flavor, and its extra fiber and protein. Rice is also naturally low sodium, low fat, and cholesterol-free, and it’s a great source of complex carbs to fuel your day.

Which got me thinking…

I often serve rice as a dinner side dish with protein and vegetables, or as an easy way to turn a salad into a meal. And I always serve rice and beans with anything Mexican. But I’ve never eaten rice for breakfast – although I know it’s a breakfast staple in many parts of the world.

So – let me introduce you to my latest and greatest use for rice – Sweet Cherry Almond Breakfast Risotto!  Who knew rice could steal the show for breakfast?

What Are the Different Types of RIce?

When buying rice, look for the “Grown in the USA Rice” logo, and you’ll be guaranteed that your rice is sustainable, GMO-free, and locally-grown. USA rice comes in so many varieties including white, brown, basmati, wild, red… you name it. The other great thing about Grown in the USA rice is that it comes in long, medium, and short-grain, and each cooks up a little bit differently. The rice grains in long-grain rice tend to separate more when cooked, which makes it lighter and fluffier.

Short grain rice is a bit starchier, so it sticks together better. It also makes for a perfectly creamy and satisfying breakfast risotto.  The cherries add an antioxidant punch, and the almonds are so very heart-healthy.

I made a large batch of this risotto in my slow cooker. The house smelled all almond-y and amazing, and I had enough to last me all week. If you don’t want to use a slow cooker, just do it in a pot on the stove. Just be sure to simmer it on very low for at least 30 minutes.


2 patterned bowls filled with breakfast risotto next to a cup of coffee

Sweet Cherry Almond Breakfast Risotto

A cozy and comforting breakfast dish that's made in your slow cooker.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Servings: 6 servings
Calories: 303kcal


  • 1 cup US-grown short grain brown rice
  • 2 ½ cups unsweetened vanilla almond milk
  • ½ teaspoon almond extract
  • pinch of salt
  • 2 tablespoons maple syrup
  • 1- 12 ounce package frozen sweet cherries
  • ½ cup sliced almonds


  • Mix together rice, almond milk, almond extract, salt and maple sugar in a slow cooker, and set to high. Cook, stirring occasionally for 1 hour, or until rice starts to plump and absorbs about half of the milk.
  • Add frozen cherries and almonds and stir to combine.
  • Reduce heat to low and cook for another 30 minutes or until rice is soft and chewy.
  • Serve hot or cold.


Refrigerate leftovers in a covered container and reheat or eat cold, adding additional almond milk if necessary.


Calories: 303kcal | Carbohydrates: 44g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 138mg | Potassium: 370mg | Fiber: 5g | Sugar: 12g | Vitamin A: 36IU | Vitamin C: 4mg | Calcium: 203mg | Iron: 2mg
Did you make this recipe?Tag me @CravingSomethingHealthy!

Do you ever #ThinkRice for breakfast?  Do you have a favorite rice dish?

Eat well!


  1. Love the concept of breakfast risotto since I adore the savory versions (+ cherries are my fav 🙂

    1. Thanks Deanna! Risotto is one of my favorite comfort foods, so how could you go wrong with risotto for breakfast?!

  2. This looks and sounds amazing! Definitely adding to my breakfast Pinterest page to try it out soon! If not using a slow cooker, does it only need the 30 minutes on low heat, or is there a first step like with the slow cooker? Btw, marshmallows to keep brown sugar soft? that's a new one!

    1. I only made it in the slow cooker, but since it's regular brown rice, not arborio, I think it would be fine for about 30 min on low. I would just stir it every 5-10 min or so to make sure it doesn't stick to the bottom of the pot. Let me know how it turns out! And yes, marshmallows - or a slice of bread. I also have a super cool little round clay thing that you soak in water for a few and then toss into the brown sugar canister. Works great!

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