Red-Berry Breakfast Risotto T-R-L
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 4 1⁄2 cups water
- 1 cup uncooked arborio rice or 1 cup grain rice
- 1 cup half-and-half
- 1⁄2 cup sugar (or Splenda)
- 2 teaspoons vanilla extract
- 1 cup fresh raspberry
- 1 cup sliced fresh strawberries
directions
- 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.
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RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>