Risotto Topped with Caramelized Apricots

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 for Baking
1 tablespoon fresh lemon juice
1 tablespoon butter
1/2 cup walnut halves

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.

Serves: 8


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