Red-Berry Breakfast Risotto

Description
Makes 6 servings

Ingredients

 * 4 1/2 cups water
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 1 cup half-and-half
 * 1/2 cup sugar
 * 2 teaspoons vanilla extract
 * 1 cup fresh raspberries
 * 1 cup sliced fresh strawberries

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