Strawberry Rice Pudding Risotto

Name: Strawberry Rice Pudding Risotto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 296 milliliters Arborio rice; 1 lemon, zest finely grated and juiced; 946 milliliters milk; 946 milliliters strawberries, rinsed and hulled; 355 milliliters sugar; 1 vanilla bean, seeds scraped; 355 milliliters water

Need a gluten free and vegetarian side dish? Strawberry Rice Pudding Risotto could be a tremendous recipe to try. This recipe serves 8. One portion of this dish contains around 7g of protein, 4g of fat, and a total of 369 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up vanilla bean, lemon zest, milk, and a few other things to make it today. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes about 40 minutes.

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.

Ingredients you will need

Strawberries

Lemon Juice

Berries

Sugar

Equipment you will use

Sauce Pan

In a large saucepan, bring the water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Lemon Zest