Berry Breakfast Risotto

(6 servings)

  • 4 and 1/2 cups water
  • 1 cup uncooked arborio or medium grain rice
  • 1 cup half-and-half
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup fresh raspberries
  • 1 cup fresh strawberries - sliced
In two-quart saucepan over medium heat, heat the water until it reaches a simmer. Reduce heat to low. This step is just to have hot water on hand.

Now, take a large saucepan and place it over medium heat. Combine the rice, half-and-half, sugar and vanilla in this pan and cook for 1 minute - stirring gently.

Increase the heat to medium-high and stir in 1 cup of the hot water. Stirring frequently, cook until the water is absorbed.

Continue stirring, adding water 1 cup at a time - allowing each cup to be absorbed before adding the next.

Cook until rice is tender and the risotto has a creamy consistency - about 25 to 30 minutes.

Remove from heat and stir in raspberries and strawberries.

Stir gently until risotto is light pink - about 1 minute.

Serve warm.

I had this (or something very similar) on a cruise ship once. It's one of my favorite hot cereals ever!

Mr Breakfast would like to thank poptart for this recipe.

Recipe number 1954. Submitted 1/12/2007.