Homemade Risotto Topped with Caramelized Apricots:

Date Added: 19 Jan 2010
Listed in: Side Item Dishes

• 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


• 1 cup diced fresh apricots


• ¼ cup water


• 3 tablespoons SPLENDA® Sugar Blend


• 1 tablespoon fresh lemon juice


• 1 tablespoon butter


• ½ cup walnut halves

Preparation Time 10 min | Cooking Time 27 min:
8 servings | 310 Calories | 11g Protein | 30g Carbohydrates | 15g Fat

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

• 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.


• 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.


• Combine apricots, water, SPLENDA® Sugar Blend for Baking, 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.


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

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