Ingredients for Cranberry Apple Dessert Risotto Diabetic Friendly
- Dried Cranberries
- Skim Milk
- 1 cinnamon stick
- Pinch of salt
- Butter
- Golden Delicious Apples
- Arborio Rice
- 1 ½ cups unsweetened apple cider
- Splenda Brown Sugar Blend
- Pure Vanilla Extract
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How to Make Cranberry Apple Dessert Risotto Diabetic Friendly
- In a small bowl, cover 1 cup dried cranberries (or cherries/raisins) with 1 cup boiling water.
- Set aside for 20-30 minutes to plump.
- In a saucepan, heat 2 cups unsweetened almond milk (or other milk alternative), 1 cinnamon stick, and a pinch of salt over medium heat until steaming hot (do not boil).
- Remove from heat; cover and let steep for 5 minutes.
- In a heavy-bottomed saucepan or Dutch oven, melt 2 tablespoons butter (or oil) over medium heat.
- Add 1 medium apple, peeled, cored, and diced, and cook, stirring frequently, until tender (1-2 minutes).
- Add 1 cup Arborio rice and cook, stirring constantly, for 30 seconds.
- Add ¾ cup unsweetened apple cider and cook, stirring, until most of the liquid has evaporated (1-2 minutes).
- Add the remaining ¾ cup apple cider and cook, stirring, until most of the liquid has evaporated.
- Add 2 tablespoons Splenda (or your preferred sugar substitute) and mix well.
- Add ½ cup of the warm milk mixture and the cinnamon stick to the rice. Cook, stirring frequently, until almost all the liquid is absorbed (2-3 minutes).
- Continue cooking and stirring, adding the remaining milk ½ cup at a time, until the rice is tender and the risotto has a creamy consistency (about 15 minutes total).
- Remove from heat and discard the cinnamon stick.
- Drain the dried fruit and stir it into the risotto along with 1 teaspoon vanilla extract.
- Let cool for at least 10 minutes before serving warm.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
27g
Fat
11g
Carbs
14g