Red-Berry Breakfast Risotto T-R-L

1. 1

   Heat water in 2-quart saucepan over medium heat until it comes to a simmer.

2. 2

   Reduce heat to low and keep warm.

3. 3

   Meanwhile, combine rice, half-and-half, sugar and vanilla in large saucepan over medium heat; cook 1 minute.

4. 4

   Increase heat to medium-high; stir in 1 cup water.

5. 5

   Cook uncovered, stirring frequently, until water is absorbed.

6. 6

   Continue stirring and adding water, 1 cup at a time, allowing each cup to be absorbed before adding another.

7. 7

   Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.

8. 8

   Remove from heat; stir in raspberries and strawberries.

9. 9

   Continue to stir until risotto is light pink, about 1 to 2 minutes.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.