Difference between revisions of "Red-Berry Breakfast Risotto"
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* 1 cup sliced fresh [[strawberries]] | * 1 cup sliced fresh [[strawberries]] | ||
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# Heat [[water]] in 2-quart saucepan over medium heat until it comes to a simmer. | # Heat [[water]] in 2-quart saucepan over medium heat until it comes to a simmer. | ||
# Reduce heat to low and keep warm. | # Reduce heat to low and keep warm. | ||
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[[Category:Brunch Recipes]] | [[Category:Brunch Recipes]] | ||
| − | [[Category:Italian | + | [[Category:Italian cuisine]] |
[[Category:Raspberry Recipes]] | [[Category:Raspberry Recipes]] | ||
[[Category:Risotto Recipes]] | [[Category:Risotto Recipes]] | ||
[[Category:Strawberry Recipes]] | [[Category:Strawberry Recipes]] | ||
[[Category:Vanilla extract Recipes]] | [[Category:Vanilla extract Recipes]] | ||
Latest revision as of 18:23, 26 June 2012
Description
Makes 6 servings
Ingredients
- 4½ cups water
- 1 cup uncooked U.S. arborio or medium-grain rice
- 1 cup half-and-half
- ½ cup sugar
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries
- 1 cup sliced fresh strawberries
Procedures
- 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 minutes.
- 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.
- Serve immediately.
