Risotto with Strawberries

7 Reviews
83% would make this recipe again

Rice cooked in a broth with strawberries.

A no-brainer that looks like a showy chef meal, and tastes just wonderful.

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Ingredients

??? celery, finely chopped ???
??? onions, finely chopped ???
??? strawberries ???
??? chicken broth ???
??? butter, unsalted ???
??? olive oil ???
??? arborio rice ???
??? white wine ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. A blender or a food processor will be very useful for this recipe. The quantities given here are based on this recipe served as main course.

Method

  1. Finely chop the onion and celery. Clean the strawberries, then put them in a blender, setting a few strawberries aside as a garnish. Mix 1-2 min, until a red purée is obtained.
  2. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
  3. Heat the butter and oil in a large skillet or saucepan. Sauté the onion and celery 2-3 min, until the onion becomes translucent. Add the rice, then cook 1-2 min, with constant stirring, until the rice grains are well toasted and translucent. Stir in the strawberry purée. Pour in the white wine.
  4. Cook the risotto, using the warmed broth until the rice is creamy but still al dente. Remove from the heat and let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Garnish with the reserved strawberries, then serve.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

350

Fat

7 g

11 %

Saturated 2 g
+ Trans 0.1 g

11 %

Cholesterol

10 mg

Sodium

30 mg

1 %

Carbohydrate

70 g

23 %

Fibre

3 g

12 %

Sugars

5 g

Net Carbs

67 g

Protein

6 g

Vitamin A

4 %

Vitamin C

57 %

Calcium

4 %

Iron

7 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin C
Good source of  :
Selenium, Vitamin K
Source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Phosphorus, Potassium, Vitamin B1, Vitamin B6, Vitamin E, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Fats 1 ½
More info
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Reviews

7 Reviews (6 with rating only) 83% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
july 07, 2015 | I would make this recipe again

Awesome!

Useful 0

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