Breakfast Risotto

Description
Makes 6 servings

Ingredients

 * 3 cups cooked U.S. arborio or medium grain rice
 * 1 cup orange juice, divided
 * 1/2 cup nonfat yogurt
 * 1 1/2 tablespoons brown sugar
 * 1 1/2 cups blueberries

Directions

 * 1) Combine rice and 1/2 cup orange juice in 3-quart saucepan.
 * 2) Cook over medium-high heat 15 minutes or until orange juice is absorbed.
 * 3) Add remaining orange juice, stirring until juice is absorbed.
 * 4) Add yogurt and brown sugar; stir until dissolved. Fold in blueberries just before serving