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

Lorena Garcia's Homemade 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
1 tablespoon fresh lemon juice
1 tablespoon butter
1/2 cup walnut halves

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.

Nutrition Info Per Serving (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.