Breakfast or dessert?? Let’s call it Breakssert.
No matter when you choose to serve this dish, it is incredible! This risotto is the most creamy, scrumptious dish I have ever had! It is sweet, smooth and so tasty your family will LOVE it! I am new to using arborio rice, not because I don’t like it, just because it is kind of expensive for my liking. I used Melanie’s trick from her website and combined the arborio rice with steel cut oats and I loved the results. If you don’t have steel cut oats, just use 2 c. of arborio rice and it will turn out just as delightful..just a little less healthy 🙂

Give arborio rice a try, you may just find your new favorite type of rice! This dish would be perfect for an Easter morning breakfast with lots of fresh fruit. It tastes like oatmeal or rice pudding on steroids–my husband who hates oatmeal mush ate an entire bowl of this risotto (you know..add 3/4 c. of sugar to anything and guaranteed your family will eat it 🙂 One tip…eat this dish right away, it becomes somewhat gooey as leftovers. Enjoy!

Strawberry Vanilla Risotto
Ingredients
  1. 1 c. arborio rice
  2. 1 c. steel cut oats (or regular oats)
  3. 3/4 c. sugar
  4. 1/2 t. salt
  5. 1 can evaporated milk (1 1/2 c.)
  6. 5 1/2 c. water
  7. 2/3 c. dry powdered milk
  8. 1/2 t. salt
  9. 1 1/2 T. vanilla
  10. 1 T. butter
  11. Strawberries, blueberries, bananas, etc.--any fruit you wish
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Instructions
  1. In a large sauce pan (with a lid), whisk together the sugar, salt, evaporate milk, water, dry powdered milk, salt and vanilla. Bring up to a boil and then stir in the butter, arborio rice and oats. Once the liquid is to a rolling boil, put a lid on the pan and let simmer for 20-25 minutes. Set a timer for 10 minutes and then lift the lid and stir the rice & oats. Put lid back on pan and continue simmering for another 10 minutes. Check after 10 minutes to see if the oats and rice are soft. If it is, you can keep it on warm/very low until ready to serve. If it is not soft enough, continue checking after another 5 minutes until it is completely soft. You will want to stop the cooking process when there is liquid left in the pan, however. If you simmer all of the moisture out it will become too dry. As the risotto sits and cools down a little it will soak up a lot of the moisture, so don't over cook. Serve the cooked risotto with fresh fruit of your choice.
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