Orange-Vanilla Risotto Pudding

Milk gives this risotto the consistency of rice pudding. Cover the warm milk to prevent a skin from forming.


7 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 204
Caloriesfromfat 9 %
Fat 2 g
Satfat 1.1 g
Monofat 0.5 g
Polyfat 0.3 g
Protein 7 g
Carbohydrate 40.2 g
Fiber 0.4 g
Cholesterol 6 mg
Iron 0.2 mg
Sodium 156 mg
Calcium 176 mg


4 cups 1% low-fat milk
1 1/4 cups water
1/2 cup sugar
1 (2-inch) piece vanilla bean, split lengthwise
3/4 cup Arborio rice
1/4 teaspoon salt
2 teaspoons grated orange rind
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice


Combine first 3 ingredients in a large saucepan. Scrape seeds from vanilla bean; stir seeds and bean into milk mixture. Bring to a simmer (do not boil). Cover and keep warm over low heat.

Place rice in a medium sauté pan over medium heat; cook 3 minutes, stirring constantly. Stir in salt. Add milk mixture, 1/2 cup at a time, stirring frequently until each portion is absorbed before adding the next (about 45 minutes). Remove from heat; stir in rind and juices. Remove vanilla bean, and discard. Chill risotto at least 3 hours before serving.

Lorrie Hulston Corvin,

Cooking Light

March 2005
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