Recipe

Cranberry Apple Dessert Risotto - Diabetic Friendly Recipe

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Ingredients

Directions

Step #1 In a small bowl, cover dried fruit with boiling water.
Step #2 Set aside for 20 to 30 mins to plump.
Step #3 Heat milk, cinnamon stick & salt on the stovetop or in microwave until steaming hot, but not boiling.
Step #4 Remove from the heat, cover & set aside to steep.
Step #5 In a heavy, deep sauté pan or Dutch oven, heat butter or oil over med-heat/flame.
Step #6 Add apple & cook, until tender, stirring frequently, 1 to 2 mins.
Step #7 Add rice & cook, stirring constantly, 30 seconds.
Step #8 Add 3/4 c apple cider & cook, until most of the liquid has evaporated, stirring, 1 to 2 mins.
Step #9 Add the remaining 3/4 c of the apple cider & cook, stirring, until most of the liquid has evaporated.
Step #10 Add Splenda & mix well.
Step #11 Add 1/2 c of the warm milk & the cinnamon stick to the rice mixture & cook, until almost all of it has been absorbed, stirring frequently, 2 to 3 mins.
Step #12 Continue cooking & stirring, 1/2 c at a time, adding remaining milk, until the rice is tender & the risotto has a creamy consistency.
Step #13 Total cooking time will be about 20 mins.
Step #14 Remove from the heat & discard cinnamon stick.
Step #15 Drain fruit & stir in theto risotto, along with vanilla.
Step #16 Let cool for at least 10 mins before serving warm.
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