Red-berry Breakfast Risotto T-r-l

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.