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Breakfast Risotto

 

18

Yield

4

servings

Prep

5

min

Cook

30

min

Ready

45

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

3 cups apple juice
unfiltered
2 sticks cinnamon
broken in half
*
1 pinch nutmeg
*
2 cups milk, 1%
*
2 tablespoons butter, unsalted
1 ½ cups arborio (short-grain) rice
½ teaspoon salt
½ cup raisins, seedless
1 x brown sugar
dark, for topping
*
1 x milk
or cream, for topping
*

Directions

In a saucepan, combine apple juice, cinnamon sticks and nutmeg.

Bring to a boil over medium-high heat; immediately reduce heat to low and keep warm.

At same time, in a separate saucepan, warm milk over medium-low heat; turn off heat and keep warm.

In a large, non-aluminum saucepan over medium-low heat, melt butter.

Add rice and salt and stir with a wooden spoon until rice begins to turn translucent, 2 to 3 minutes.

Ladle about ½ cup of hot apple juice and stir rice until it absorbs juice.

Continue adding juice about ¼ cup at a time until absorbed.

When all the juice has been absorbed ladle in about ½ cup of warm milk along with raisins.

Stir until milk is absorbed.

Add remaining milk the same way, stirring after each addition until fully absorbed before adding more milk.

All liquid will have been added and rice will be tender in about 30 minutes.

Test a few kernels; they should be al denta --- creamy on the outside but firm to the bite at the center.

Remove pan from heat, cover and let stand for about 5 minutes.

Isdle risotto into warmed individual bowls.

Pass brown sugar and milk or half-and-half at table to be added to taste.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 45912% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 304mg 13%
Total Carbohydrate 32g 32%
Dietary Fiber 3g 12%
Sugars g
Protein 11g
Vitamin A 4% Vitamin C 130%
Calcium 3% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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