Risotto becomes dessert with the aid of cranberries and apples. As with traditional risottos, plan on babysitting it and stir, stir, stir.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:
- 1/2 cup dried cranberries
- 3-1/2 cups fat free skim or 1% low fat milk
- 1 cinnamon stick
- Pinch of salt
- 1 Tablespoon butter or canola oil
- 1 large Golden Delicious apple, peeled, cored and finely diced (1-1/2 cups)
- 1/2 cup arborio rice
- 1-1/2 cups apple cider
- 2 Tablespoons packed light brown sugar
- 1 teaspoon pure vanilla extract
Preparation:
In a small bowl, cover dried cranberries with boiling water. Set aside for 20 to 30 minutes to plump. Heat milk, cinnamon stick and salt on the stovetop or in microwave until steaming hot, but not boiling. Remove from the heat, cover and set aside to steep.
In a heavy, deep saute pan or Dutch oven, heat butter or oil over medium heat. Add apples and cook, stirring frequently, until tender, 1 to 2 minutes.
Add rice and cook, stirring constantly, 30 seconds. Add 3/4 cup apple cider and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes. Add the remaining 3/4 cup of the apple cider and cook, stirring, until most of the liquid has evaporated. Add sugar and mix well. Add 1/2 cup of the warm milk and the cinnamon stick to the rice mixture and cook, stirring frequently, until almost all of it has been absorbed, 2 to 3 minutes. Continue cooking and stirring, adding remaining milk, 1/2 cup at a time, until the rice is tender and the risotto has a creamy consistency. Total cooking time will be about 20 minutes. Remove from the heat and discard cinnamon stick.
Drain cranberries and stir into risotto, along with vanilla. Let cool for at least 10 minutes before serving warm.
Yield: 4 servings
Per serving: 400 calories, 6 g fat, 30% calcium
Recipe Source: National Dairy Council
Reprinted with permission.
In a heavy, deep saute pan or Dutch oven, heat butter or oil over medium heat. Add apples and cook, stirring frequently, until tender, 1 to 2 minutes.
Add rice and cook, stirring constantly, 30 seconds. Add 3/4 cup apple cider and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes. Add the remaining 3/4 cup of the apple cider and cook, stirring, until most of the liquid has evaporated. Add sugar and mix well. Add 1/2 cup of the warm milk and the cinnamon stick to the rice mixture and cook, stirring frequently, until almost all of it has been absorbed, 2 to 3 minutes. Continue cooking and stirring, adding remaining milk, 1/2 cup at a time, until the rice is tender and the risotto has a creamy consistency. Total cooking time will be about 20 minutes. Remove from the heat and discard cinnamon stick.
Drain cranberries and stir into risotto, along with vanilla. Let cool for at least 10 minutes before serving warm.
Yield: 4 servings
Per serving: 400 calories, 6 g fat, 30% calcium
Recipe Source: National Dairy Council
Reprinted with permission.
