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Lorena Garcia’s Homemade Risotto Topped with Caramelized Apricots
 

Lorena Garcia’s Homemade Risotto Topped with Caramelized Apricots

This dish satisfies with the comforts of warm salty sweet. Serve it for brunch or on the side with roasted meats.

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  • Serves: 8
  • Prep Time: 10 Minutes
  • Cook Time: 27 Minutes
  • Total Time: 37 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 8

Serving Size: 1/2 cup risotto

Amount Per Serving
 
Calories:
310 
Calories from Fat:
140 
Total Fat:
15g 
Saturated Fat:
6g 
Cholesterol:
20mg 
Sodium:
710mg 
Total Carbs:
30g 
Dietary Fiber:
2g 
Sugars:
7g 
Protein:
11g 

DIRECTIONS

  1. Heat olive oil in a medium saucepan over medium heat; add garlic and shallots. Cook, stirring constantly, for 3 minutes or until shallots are translucent.

  2. Stir in rice and chicken broth; bring to a boil. Reduce heat to low; simmer covered for 20-22 minutes (stirring occasionally) or until rice is tender but still firm to the bite. Remove from heat; stir in cheese and butter.

  3. Combine apricots, water, SPLENDA® Sugar Blend, and lemon juice in a small saucepan; bring to a boil over high heat. Stir in the butter and cook uncovered for 5 minutes or until apricots are softened and the juices begin to brown.

  4. Divide risotto among 8 shallow serving bowls; top evenly with apricots and walnuts. Garnish with basil and cheese.

NOTE

Arborio is a variety of Italian rice that gives risotto its creamy texture. If it is unavailable, use any short-grain rice.

INGREDIENTS

  • Risotto
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 1 cup Arborio rice
  • 3 cups chicken broth
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon butter
  • Caramelized Apricots
  • 1 cup diced fresh apricots
  • 1/4 cup water
  • 3 tablespoons SPLENDA® Sugar Blend
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon butter
  • 1/2 cup walnut halves

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