Red-Berry Breakfast Risotto
Recipe Description
Makes 6 servingsIngredients
- 4½ cups water
- 1 cup uncooked U.S. Arborio rice|arborio or medium-grain rice
- 1 cup half-and-half
- ½ cup granulated sugar|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, granulated sugar|sugar and vanilla in large saucepan over medium heat; cook 1 minutes.
- 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.
- Serve immediately.
This article uses material from the "Red-Berry Breakfast Risotto" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
