Cranberry Apple Dessert Risotto - Diabetic Friendly

Total Time: 28 mins Preparation Time: 8 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup dried cranberries (or whatever fruit you choose)
• 3 1/2 cups skim milk (or 3 1% low-fat milk)
• 1 cinnamon stick
• 1 pinch salt
• 1 tablespoon butter or 1 tablespoon canola oil
• 1 1/2 cups golden delicious apples, peeled, finely diced
• 1/2 cup arborio rice
• 1 1/2 cups apple cider
• 1 tablespoon splenda brown sugar blend, packed (or more if desired)
• 1 teaspoon pure vanilla extract

Recipe

• 1 in a small bowl, cover dried fruit with boiling water.
• 2 set aside for 20 to 30 minutes to plump. heat milk, cinnamon stick and salt on the stovetop or in microwave until steaming hot, but not boiling.
• 3 remove from the heat, cover and set aside to steep.
• 4 in a heavy, deep sauté pan or dutch oven, heat butter or oil over medium heat.
• 5 add apple and cook, stirring frequently, until tender, 1 to 2 minutes.
• 6 add rice and cook, stirring constantly, 30 seconds.
• 7 add 3/4 cup apple cider and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes.
• 8 add the remaining 3/4 cup of the apple cider and cook, stirring, until most of the liquid has evaporated.
• 9 add splenda and mix well.
• 10 add 1/2 cup of the warm milk and the cinnamon stick to the rice mixture and cook, stirring frequently, until almost all of it has been absorbed, 2 to 3 minutes.
• 11 continue cooking and stirring, adding remaining milk, 1/2 cup at a time, until the rice is tender and the risotto has a creamy consistency.
• 12 total cooking time will be about 20 minutes. remove from the heat and discard cinnamon stick.
• 13 drain fruit and stir into risotto, along with vanilla.
• 14 let cool for at least 10 minutes before serving warm.