Difference between revisions of "Breakfast Risotto"
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# Add [[yogurt]] and [[brown sugar]]; stir until dissolved. Fold in [[blueberries]] just before serving | # Add [[yogurt]] and [[brown sugar]]; stir until dissolved. Fold in [[blueberries]] just before serving | ||
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[[Category:Blueberry Recipes]] | [[Category:Blueberry Recipes]] | ||
[[Category:Brown sugar Recipes]] | [[Category:Brown sugar Recipes]] | ||
Revision as of 07:08, 6 April 2012
Description
Makes 6 servings
Ingredients
- 3 cups cooked U.S. arborio or medium grain rice
- 1 cup orange juice, divided
- 1/2 cup nonfat yogurt
- 1 1/2 tablespoons brown sugar
- 1 1/2 cups blueberries
Directions
- Combine rice and 1/2 cup orange juice in 3-quart saucepan.
- Cook over medium-high heat 15 minutes or until orange juice is absorbed.
- Add remaining orange juice, stirring until juice is absorbed.
- Add yogurt and brown sugar; stir until dissolved. Fold in blueberries just before serving
