Articles & Recipes

Berry Breakfast Risotto

September 14, 2018

No time to cook breakfast? Author of 300 Best Rice Cooker Recipes, Katie Chin, says: "Let your rice cooker do the work for you!" Arborio rice, an Italian short-grain rice, cooks into a warm, creamy risotto. Berries and mint add a refreshing flavor that will brighten up any morning meal.

Ingredients Makes 4 - 6 servings

1 cup Arborio rice 250 mL
1/2 cup granulated sugar 125 mL
2 cups water 500 mL
1 cup half-and-half (10%) cream 250 mL
2 tsp vanilla extract 10 mL
1 cup rasberries 250 mL
1 cup sliced strawberries 250 mL
Fresh mint leaves

Instructions

Prep
  • Medium rice cooker; fuzzy logic only
  1. In the rice cooker bowl, combine rice, sugar, water, cream and vanilla. Set the rice cooker for the Porridge cycle. Stir thoroughly two or three times while the risotto is cooking.
  2. When the machine switches to the Keep Warm cycle, fold in raspberries and strawberries. Serve immediately, garnished with mint.
For even better flavor, macerate the strawberries and raspberries. Toss them with 1 tsp (5 mL) granulated sugar and let stand for 1 hour.

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