Strawberry Risotto
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4 to 5cups no-salt-added chicken stock
- 1tablespoon olive oil
- ½cup minced onion
- 1cup diced strawberries
- ¼cup Marsala
- 1cup Arborio rice
- 2tablespoons Parmigiano Reggiano
Nutritional analysis per serving (2 servings)
708 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 110 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 24 grams protein; 887 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat stock and keep warm.
- Step 2
Heat oil in a heavy-bottomed pot and saute onion until it softens.
- Step 3
Add strawberries and cook until they lose their color and soften, stirring often.
- Step 4
Stir in the Marsala and cook until it is almost absorbed.
- Step 5
Stir in the rice and cook about 30 seconds.
- Step 6
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.
- Step 7
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.
Private Notes
Comments
Have been making a similar dish for many years from Del Nero’s, Risotto : a taste of Milan. No Marsala, but might try it. It is a staple at least twice in fresh strawberry season. Never with California strawberries.
This is an … interesting… flavor profile. I had to use low sodium vs no sodium broth because it was what it had. I tried to adjust by doubling strawberries - which were delicious and very sweet, from the farmers market. Nope. There was still an underlying salt profile. My fault but next time I’ll use no sodium. I also will not splash balsamic at the end, over the asparagus. Too overwhelming. But I will try this recipe again, just with less salt and vinegar taste.
This turned out tasty! I didn't alter it in any way (except perhaps for an extra sprinkle of cheese). It's good just as is. Husband became a fan too! Also: it's a cute pink in color, so it'd make a perfect valentines/anniversary dish.
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