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RED-BERRY BREAKFAST RISOTTO

Makes 6 servings
 

Ingredients

· 4½ 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
 

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.
 

NUTRITION
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.
 

USA Rice Federation www.usarice.com