Lorena Garcia's Homemade Risotto Topped with Caramelized Apricots Recipe - Allrecipes.com
  • READY IN 37 mins

Lorena Garcia's Homemade Risotto Topped with Caramelized Apricots

Recipe by  

"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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Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    27 mins

    37 mins


  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 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.
  4. Divide risotto among 8 shallow serving bowls; top evenly with apricots and walnuts. Garnish with basil and cheese.
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  • Serving Size: 1/2 cup risotto
  • Arborio is a variety of Italian rice that gives risotto its creamy texture. If it is unavailable, use any short-grain rice.

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  • Calories
  • 290 kcal
  • 15%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 327 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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