Breakfast Risotto

Source: USA Rice Federation

3 cups cooked 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

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. Fold in blueberries just before serving. Makes 6 servings.