Red-Berry Breakfast Risotto

Description
Makes 6 servings

Ingredients

 * 4½ cups water
 * 1 cup uncooked U.S. arborio or medium-grain rice
 * 1 cup half-and-half
 * ½ cup sugar
 * 2 teaspoons vanilla extract
 * 1 cup fresh raspberries
 * 1 cup sliced fresh strawberries

Directions

 * 1) Heat water in 2-quart saucepan over medium heat until it comes to a simmer.
 * 2) Reduce heat to low and keep warm.
 * 3) Meanwhile, combine rice, half-and-half, sugar and vanilla in large saucepan over medium heat; cook 1 minutes.
 * 4) Increase heat to medium-high; stir in 1 cup water.
 * 5) Cook uncovered, stirring frequently, until water is absorbed.
 * 6) Continue stirring and adding water, 1 cup at a time, allowing each cup to be absorbed before adding another.
 * 7) Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
 * 8) Serve immediately.