How to Make Lemon Berry Rice Pudding Risotto
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In a medium saucepan, combine rice, milk, water, sugar, lemon zest, vanilla, and salt. Bring to a simmer over medium heat.
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Reduce heat to low and cook uncovered, stirring often, for 18-20 minutes until rice is creamy and tender.
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Stir in berries and cook for an additional 2 minutes.
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Remove from heat and let stand 3 minutes to thicken.
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Serve warm or chilled, garnished with extra berries and lemon zest.
Pro Tips for Perfect Lemon Berry Rice Pudding Risotto
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of arborio rice, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Lemon Berry Rice Pudding Risotto?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Lemon Berry Rice Pudding Risotto?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for arborio rice?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.