Strawberry Rice Pudding Risotto

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
6 to 8 servings
Level:
Easy

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
Directions

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 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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