SPRING PROSECCO STRAWBERRY RISOTTO FOR TWO
An Italian classic pairing Prosecco and strawberries in a delicate risotto perfect for your brunch. In Italy, this is a dish served in spring and summer for Sunday lunch celebrations.
Provided by Buckwheat Queen
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Warm broth in a saucepan over low heat.
- At the same time, heat olive oil in a large saucepan over medium-high heat. Add rice and stir until fully coated with oil and pale gold in color, about 2 minutes. Pour in Prosecco and stir constantly until wine is fully absorbed.
- Add 1/2 cup warm broth and stir until broth is absorbed. Add 1/2 cup broth and strawberries; stir until absorbed. Add 1/2 cup broth, Grana Padana cheese, and goat cheese; stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until liquid is absorbed and rice is tender yet firm to the bite. Stirring in the broth should take about 18 minutes in all. Turn off the heat and allow to rest 2 minutes before plating.
- Divide rice onto 2 plates and top each with 1 teaspoon balsamic vinegar.
Nutrition Facts : Calories 735.3 calories, Carbohydrate 107.1 g, Cholesterol 11.2 mg, Fat 17.4 g, Fiber 2.6 g, Protein 11.1 g, SaturatedFat 4.3 g, Sodium 507.4 mg, Sugar 7.6 g
STRAWBERRY RISOTTO
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 main-dish servings
Number Of Ingredients 7
Steps:
- Heat stock and keep warm.
- Heat oil in a heavy-bottomed pot and saute onion until it softens.
- Add strawberries and cook until they lose their color and soften, stirring often.
- Stir in the Marsala and cook until it is almost absorbed.
- Stir in the rice and cook about 30 seconds.
- Begin adding the stock, about one cup at a time, and cook over medium heat, stirring often, until liquid is almost absorbed. Repeat until rice is tender and creamy but still a little firm in the center.
- Stir in the cheese and serve. Start the meal with a plate of freshly steamed asparagus topped with a little olive oil and balsamic vinegar.
Nutrition Facts : @context http, Calories 728, UnsaturatedFat 12 grams, Carbohydrate 110 grams, Fat 18 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 972 milligrams, Sugar 14 grams
STRAWBERRY RICE PUDDING RISOTTO
Provided by Tyler Florence
Categories dessert
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Rinse and hull strawberries. In a small saucepan over medium heat, cook strawberries, 1/2 cup sugar, and lemon juice. When berries are soft, gently mash and set aside to cool.
- In a large saucepan, bring the water to a boil. Add the rice and cook until almost all the water has evaporated. Lower the heat to medium and add the milk, scraped vanilla seeds, and lemon zest. Stir frequently until the pudding has thickened, about 20 minutes. Stir in remaining sugar and allow to cool.
- To serve, swirl strawberry mixture into rice pudding. Alternately, layer pudding and strawberry mixture in tall clear glasses.
STRAWBERRY RISOTTO (RISOTTO ALLE FRAGOLE) RECIPE - (4.3/5)
Provided by cookism
Number Of Ingredients 10
Steps:
- 1. Heat large pan over medium heat. Add in a knob of butter and olive oil. 2. When the butter-oil mixture is heated, add in diced onions and sweat it until translucent and aromatic. Stir in rice followed by white wine and cook till the alcohol has evaporated. Stirring regularly prevents the rice from burning and sticking onto the pan. 3. Reduce the heat to low. Pour in a ladle of stock or two, stir frequently and allow it to simmer for a minute. 4. Stir in strawberry chunks and add in more stock along the way, one ladle at a time until the liquid in the pan is reduced and absorbed into the rice. 5. Continue to cook till rice turns al dente. Remove from heat and add in another knob of butter, freshly grated parmesan and salt to taste. Cover pan with a lid and allow it to stand for a minute. 6. Serve with strawberries, grated parmesan and a little drizzle of balsamic vinegar as you wish. Enjoy!
STRAWBERRY RISOTTO
Make and share this Strawberry Risotto recipe from Food.com.
Provided by Molly53
Categories Strawberry
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat stock in medium saucepan, and keep it at a low simmer, covered.
- Melt butter over low heat in large, heavy-bottomed pan.
- Sauté onion until softened but not brown, 5 to 10 minutes.
- Add rice and toast it for several minutes, stirring with a wooden spoon to coat grains in butter.
- Increase heat to medium-low and add wine. Cook until it evaporates.
- In a bowl, mash berries roughly with potato masher.
- Set aside.
- Begin adding stock, one ladleful at a time, cooking and stirring constantly.
- Add another ladleful when the previous is just about absorbed.
- Keep pot at a low but active simmer.
- You'll be stirring and adding for about 20 minutes.
- Halfway through cooking process, add mashed berries.
- When rice is almost tender, stir in cream and season with salt and pepper.
Nutrition Facts : Calories 609.3, Fat 15.3, SaturatedFat 9.2, Cholesterol 42.7, Sodium 80.6, Carbohydrate 92.9, Fiber 5.2, Sugar 6.7, Protein 8.4
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- Wash the strawberries then dry them well. Remove the green tuft and cut them into small pieces. Keep a few whole strawberries for the final decoration.
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