Apricot Crumble Risotto

Ingredients

• Salt - 1/4 teaspoon
• Oats - 1/2 cup
• Flour - 1/2 cup
• Brown sugar - 1/2 cup
• Butter - 2 tablespoons
• Milk - 2 cups
• Cinnamon - 1/2 teaspoon
• Vanilla extract - 1 teaspoon
• Sugar - 1/2 cup
• Apricots - 1 cup, diced
• Arborio rice - 1 cup

Instructions

1. In a saucepan, bring the milk to a simmer.
2. In a separate large saucepan, melt the butter over medium heat.
3. Add the Arborio rice to the melted butter and stir for 2 minutes.
4. Gradually add the simmering milk to the rice, one ladleful at a time, stirring constantly until the liquid is absorbed.
5. Continue adding the milk and stirring until the rice is creamy and cooked al dente, about 20 minutes.
6. In a separate bowl, combine the diced apricots, sugar, vanilla extract, and cinnamon.
7. In another bowl, mix together the brown sugar, flour, oats, and salt to make the crumble topping.
8. Once the rice is cooked, remove from heat and gently fold in the apricot mixture.
9. Transfer the risotto to individual serving bowls and sprinkle the crumble topping over the top.
10. Place the bowls under the broiler for 2-3 minutes, or until the crumble topping is golden and crispy.
11. Serve the apricot crumble risotto warm and enjoy!