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Orange-Vanilla Risotto Pudding

Orange-Vanilla Risotto Pudding

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

Cooking Light MARCH 2005

  • Yield: 7 servings (serving size: 1/2 cup)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 204
  • Calories from fat: 9%
  • Fat: 2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 7g
  • Carbohydrate: 40.2g
  • Fiber: 0.4g
  • Cholesterol: 6mg
  • Iron: 0.2mg
  • Sodium: 156mg
  • Calcium: 176mg

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Orange-Vanilla Risotto Pudding recipe