Berry Breakfast Risotto

Berry Breakfast Risotto

(6 servings)    Printable Version
  • 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.

Comments About This Recipe
What do you think of Berry Breakfast Risotto?
Overall Average Rating = 5 (out of 5)
Based on 3 votes.


From nice2eat
Rating (out of 5):  

I have picky teenage eaters and they loved it!

Comment submitted: 9/5/2011 (#12877)



Official Member: Team BreakfastFrom bambi on ice (Team Breakfast Member)
Rating (out of 5):  

Being a dairy free person, I did this with coconut cream but it was sooo good - healthy hot and creamy breakfast!

Comment submitted: 6/30/2010 (#10800)



From ilovebreakfast
Rating (out of 5):  

This is one of my absolute favorite breakfasts! I found the recipe here.

Comment submitted: 9/8/2009 (#8666)





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