Porridge vs. Risotto — What's the Difference?

Porridge is a food commonly eaten as a breakfast cereal dish, made by boiling ground, crushed or chopped starchy plants—typically grain—in milk. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish.

Risotto (, Italian: [riˈsɔtto, -ˈzɔt-], from riso meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables.

A dish consisting of oatmeal or another meal or cereal boiled in water or milk.

A dish consisting of rice cooked in stock with other ingredients, such as mushrooms and Parmesan cheese.

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An Italian savoury dish made with rice and other ingredients.

A soft food made by boiling oatmeal or another meal in water or milk.

A kind of pottage.

A dish made of grain or legumes, milk and/or water, heated and stirred until thick and typically eaten for breakfast.

Rice cooked with broth and sprinkled with grated cheese

Oatmeal porridge.

Rice porridge; congee.

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(rare) A type of thick soup or stew, especially thickened with barley.

A food made by boiling some leguminous or farinaceous substance, or the meal of it, in water or in milk, making of broth or thin pudding; as, barley porridge, milk porridge, bean porridge, etc.

Soft food made by boiling oatmeal or other meal or legumes in water or milk until thick