Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Lorrie Hulston Corvin
Recipe by Cooking Light March 2005


Recipe Summary

7 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

204 calories; calories from fat 9%; fat 2g; saturated fat 1.1g; mono fat 0.5g; poly fat 0.3g; protein 7g; carbohydrates 40.2g; fiber 0.4g; cholesterol 6mg; iron 0.2mg; sodium 156mg; calcium 176mg.