Lemon Berry Rice Pudding Risotto | 30-Minute One-Pot Meals

🛒 About Lemon Berry Rice Pudding Risotto

3/4 cup Arborio rice
2 cups whole milk
1 cup water
1/3 cup sugar
1 tsp grated lemon zest
1/2 tsp vanilla extract
1 cup mixed berries (blueberries, raspberries, strawberries)
Pinch of salt

👨‍🍳 How to Make Lemon Berry Rice Pudding Risotto

In a medium saucepan, combine rice, milk, water, sugar, lemon zest, vanilla, and salt. Bring to a simmer over medium heat.
Reduce heat to low and cook uncovered, stirring often, for 18-20 minutes until rice is creamy and tender.
Stir in berries and cook for an additional 2 minutes.
Remove from heat and let stand 3 minutes to thicken.
Serve warm or chilled, garnished with extra berries and lemon zest.

Pro Tips for Perfect Lemon Berry Rice Pudding Risotto

Prep Ahead: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

❓ Frequently Asked Questions

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.