In a large pot, melt butter and stir in arborio rice to coat grains. Pour in enough milk to cover the rice by 1/3 inch or so. Continuously stir the rice until the milk has been absorbed and mixture turns very thick. Continue this process until all milk has been added.
Stir in half & half and Truvia until rice is cooked to your liking and the desired consistency is reached. Feel free to add in a few more splashes of milk to make the pudding thinner or cook it longer to have it thicker.
Remove from heat and stir in almond extract and vanilla bean paste. Top with toasted almonds and serve warm.