Red-Berry Breakfast Risotto

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

Directions

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 minutes.
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. Serve immediately.