RED-BERRY BREAKFAST RISOTTO

4 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 sliced fresh strawberries

Heat water in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.

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

Increase heat to medium-high; stir in 1 cup water. Cook uncovered, stirring frequently, until water is absorbed.

Continue stirring and adding water, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.

Remove from heat; stir in raspberries and strawberries. Continue to stir until risotto is light pink, about 1 to 2 minutes. Serve immediately.

Makes 6 servings
Source: USA Rice