Red-Berry Breakfast Risotto T-R-L – a delicious recipe with water, arborio rice, sugar, vanilla, fresh raspberry, fresh strawberries. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
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 minute.
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
Remove from heat; stir in raspberries and strawberries.
9
Continue to stir until risotto is light pink, about 1 to 2 minutes.
10
Serve immediately.
283
kcal
Calories
65
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 ½ cups water, 1 cup uncooked arborio rice or 1 cup grain rice, 1 cup half-and-half, ½ cup sugar (or Splenda), and more.
Yes, Red-Berry Breakfast Risotto T-R-L falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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