Ingredients

The following ingredients have 4 Servings
  • 1 Vanilla bean
  • 1 oz cane sugar
  • 1 pint
  • 4 ozs Arborio rice
  • 2 Tbsps slivered almonds
  • 2 Peaches
  • 0.5 Orange
  • 3 Tbsps honey
  • 4 Tbsps Yogurt (3.5% fat)

Instruction

  • Halve vanilla bean lengthwise and scrape out the seeds with a sharp knife. Bring the sugar and milk to a boil in a pot.
  • Sprinkle the rice into the pot and cook over low heat until tender, stirring occasionally, 25-30 minutes. Toast the almonds in a dry pan until light brown, then let cool on a plate. 
  • Rinse peaches, halve and remove pits. Place peaches with the cut sides up in a baking dish.
  • Squeeze juice from orange, then mix 3 tablespoons of juice with the honey and sprinkle over the peaches.
  • Grill the peaches on second rack from bottom of preheated broiler until caramelized, 8-10 minutes.
  • Remove risotto from heat. Stir in yogurt and divide among plates. Top with grilled peaches, sprinkle with toasted almonds and serve immediately.