Strawberry Risotto Recipe Cook The Book

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STRAWBERRY RISOTTO RECIPE | COOK THE BOOK



Strawberry Risotto Recipe | Cook the Book image

I must admit that when I came across this recipe for Strawberry Risotto from Recipes from an Italian Summer, I was dubious. The combination didn't seem overly appealing at first, but it stuck with me and after a few days I decided that it was time to stop speculating on what it would taste like and get cooking. The fact that I had three quarts of strawberries sitting in my fridge didn't hurt either.

Provided by Caroline Russock

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 8

4 cups vegetable stock
6 tablespoons butter
1 onion, finely chopped
1 1/2 cups risotto rice
1 3/4 cups dry white wine
2 3/4 cups hulled strawberries
1 cup heavy cream
Salt and freshly ground white pepper

Steps:

  • Pour the stock into a pan and bring to a boil, then reduce the heat and simmer.
  • Meanwhile, melt half the butter in another pan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, or until it is softened. Add the rice and cook, stirring, until all the grains are coated with melted butter.
  • Add the wine and cook for 5 minutes, or until the alcohol has evaporated. Add a ladleful of the hot stock to the rice and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
  • Meanwhile, set a few whole strawberries aside for the garnish and mash the remainder in a bowl. Ten minutes before the end of the cooking time, add the mashed strawberries to the risotto. When it is almost ready, gently stir in the cream and season with salt and pepper. Serve garnished with the reserved whole strawberries.

Nutrition Facts : Calories 558 kcal, Carbohydrate 39 g, Cholesterol 113 mg, Fiber 3 g, Protein 5 g, SaturatedFat 25 g, Sodium 970 mg, Sugar 11 g, Fat 39 g, ServingSize 4, UnsaturatedFat 0 g

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