Red Berry Breakfast Risotto
4-1/2 cups water
1 cup uncooked arborio or medium grain rice
1 cup half-and-half
1/2 cup sugar
2 teaspoons vanilla extract
1 cup fresh raspberries
1 cup sliced fresh strawberries
Heat water in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, combine rice, half-and-half, sugar and vanilla in large saucepan over medium heat; cook 1 minute. Increase heat to medium-high; stir in 1 cup water. Cook uncovered, stirring frequently, until water is absorbed. Continue stirring and adding water, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Remove from heat; stir in raspberries and strawberries. Continue to stir until risotto is light pink, about 1 to 2 minutes. Serve immediately.
Makes 6 servings.
Each serving provides 252 calories, 4 grams protein, 5 grams fat, 48 grams carbohydrate, 2 grams dietary fiber, 15 milligrams cholesterol and 22 milligrams sodium.
Thanks to the USA Rice Federation for this recipe.