Red-Berry Breakfast Risotto T-R-L

• 4 12 cups water
• 1 cup uncooked arborio rice or 1 cup grain rice
• 1 cup half-and-half
• 12 cup sugar (or Splenda)
• 2 teaspoons vanilla extract
• 1 cup fresh raspberry
• 1 cup sliced fresh strawberries

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.

water, arborio rice, sugar, vanilla, fresh raspberry, fresh strawberries

Taken from www.food.com/recipe/red-berry-breakfast-risotto-t-r-l-168906 (may not work)