Red-Berry Breakfast Risotto T-R-L

Here's a different breakfast dish. However, it is definitely a "weekend" breakfast due to cooking time.

• Ready In: 30 mins
• 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

1. Heat water in 2-quart saucepan over medium heat until it comes to a simmer.
2. Reduce heat to low and keep warm.
3. Meanwhile, combine rice, half-and-half, sugar and vanilla in large saucepan over medium heat; cook 1 minute.
4. Increase heat to medium-high; stir in 1 cup water.
5. Cook uncovered, stirring frequently, until water is absorbed.
6. Continue stirring and adding water, 1 cup at a time, allowing each cup to be absorbed before adding another.
7. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
8. Remove from heat; stir in raspberries and strawberries.
9. Continue to stir until risotto is light pink, about 1 to 2 minutes.
10. Serve immediately.