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Strawberry Rice Pudding Risotto
Recipe courtesy Tyler Florence

Ingredients
1 quart strawberries, rinsed and hulled
1 1/2 cups sugar
1 1/2 cups water
1 1/4 cups Arborio rice
1 quart milk
1 lemon, zest finely grated and juiced
1 vanilla bean, seeds scraped

Instructions
Rinse and hull strawberries. In a small saucepan over medium heat, cook
strawberries, 1/2 cup sugar, and lemon juice. When berries are soft, gently mash and set aside to
cool.

In a large saucepan, bring the water to a boil. Add the rice and cook until almost all the water has
evaporated. Lower the heat to medium and add the milk, scraped vanilla seeds, and lemon zest. Stir


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

frequently until the pudding has thickened, about 20 minutes. Stir in remaining sugar and allow to
cool.

To serve, swirl strawberry mixture into rice pudding. Alternately, layer pudding and strawberry
mixture in tall clear glasses.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved