Cranberry Apple Dessert Risotto
Author: mealsmatter.org; whymilk.com
Recipe type: Desserts
Vegetarian; Low fat; Low sodium
- ½ cup dried cranberries
- 3½ cups fat free skim or 1% low fat milk
- 1 cinnamon stick
- 1 pinch salt
- 1 tablespoon butter
- 1 large golden delicious apple, peeled, cored and finely diced (1½ cups)
- ½ cup Arborio rice
- 1½ cups apple cider
- 2 tablespoon packed light brown sugar
- In a small bowl, cover dried cranberries with boiling water. Set aside for 20 to 30 minutes to plump.
- Heat milk, cinnamon stick and salt on the stove top or in microwave until steaming hot, but not boiling. Remove from the heat, cover and set aside to steep.
- In a heavy, deep sauté pan or Dutch oven, heat butter over medium heat.
- Add apple and cook, stirring frequently, until tender, 1 to 2 minutes.
- Add rice and cook, stirring constantly, 30 seconds.
- Add ¾ cup apple cider and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes.
- Add the remaining ¾ cup of the apple cider and cook, stirring, until most of the liquid has evaporated.
- Add sugar and mix well.
- Add ½ cup of the warm milk and the cinnamon stick to the rice mixture and cook, stirring frequently, until almost all of it has been absorbed, 2 to 3 minutes.
- Continue cooking and stirring, adding remaining milk, ½ cup at a time, until the rice is tender and the risotto has a creamy consistency. Total cooking time will be about 20 minutes.
- Remove from the heat and discard cinnamon stick.
- Drain cranberries and stir into risotto, along with vanilla.
- Let cool for at least 10 minutes before serving warm.
Risotto has become the hottest item on Italian menus, but this unique recipe is a dessert risotto, replacing the usual stock and wine with milk and fruit juice. If you like rice pudding, you'll love this!
Calories: 336 Fat: 3.5g Saturated fat: 2g Unsaturated fat: .2g Carbohydrates: 71g Sodium: 103mg Fiber: 3g Protein: 9g