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Breakfast Risotto

3 cups cooked U.S. arborio or medium grain rice
1 cup orange juice, divided use
1/2 cup nonfat yogurt
1 1/2 tablespoons brown sugar
1 1/2 cups blueberries

1. Combine rice and 1/2 cup orange juice in 3-quart saucepan. Cook over medium-high heat 15 minutes or until orange juice is absorbed. Add remaining orange juice, stirring until juice is absorbed. Add yogurt and brown sugar; stir until dissolved.
2. Fold in blueberries just before serving.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.

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