Strawberry Rice Pudding Risotto

1. 1

   Rinse and hull strawberries.

2. 2

   In a small saucepan over medium heat, cook strawberries, 1/2 cup sugar, and lemon juice.

3. 3

   When berries are soft, gently mash and set aside to cool.

4. 4

   In a large saucepan, bring the water to a boil.

5. 5

   Add the rice and cook until almost all the water has evaporated.

6. 6

   Lower the heat to medium and add the milk, scraped vanilla seeds, and lemon zest.

7. 7

   Stir frequently until the pudding has thickened, about 20 minutes.

8. 8

   Stir in remaining sugar and allow to cool.

9. 9

   To serve, swirl strawberry mixture into rice pudding.

10. 10

    Alternately, layer pudding and strawberry mixture in tall clear glasses.

* Per serving · 4 servings · Values may vary.