Lorena Garcia's
Homemade Risotto Topped with Caramelized Apricots

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

Recipe 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

Cooking 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 to 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.

Makes 8 (1/2 cup) servings.

Nutritional Information Per Serving (1/8 of recipe; 1/2 cup): Calories 310 | Calories from Fat 140 | Fat 15g (sat 6g) | Cholesterol 20mg | Sodium 710mg | Carbohydrates 30g | Fiber 2g | Sugars 7g | Protein 11g.

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

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.