Breakfast Risotto

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

1. Combine rice and 1/2 cup orange juice in 3-quart saucepan.
2. Cook over medium-high heat 15 minutes or until orange juice is absorbed.
3. Add remaining orange juice, stirring until juice is absorbed.
4. Add yogurt and brown sugar; stir until dissolved. Fold in blueberries just before serving