Savory Strawberry Risotto

Anthony Nicometi Jr

By
@AnthonyNicometi

Don't get this twisted! This isn't a rice pudding, and it's not made to be a dessert. It's a savory entree or a side dish. With the strawberry wine and thyme, It's hard to argue otherwise. It's sweet, creamy, and really delicious. Honestly, one of my favorite risottos to date! Hope you enjoy :)


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Comments:

Serves:

2

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 Tbsp
extra virgin olive oil
2 Tbsp
butter
1/4
of a sweet vadalia onion
1 1/4 c
arborio rice
1 1/2 c
fresh strawberries
1/3 c
strawberry wine (brand by preference)
2 1/2 c
hot vegetable stock (you will use anywhere from 1 1/4c to 2 1/4c of it)
1/2 c
freshly grated parmesan
s&p tt
1 Tbsp
balsamic reduction (if desired)
1/4 tsp
dried thyme (or 1/2t fresh thyme)

Directions Step-By-Step

1
Heat 1T b of theutter and olive oil in a saucepan. Add the onions and sweat on a medium heat. Meanwhile, roughly chop HALF the strawberries but do not add just yet.
2
Stir in the rice and coat each grain. Stir in the white wine and simmer until evaporated, then turn the heat to low.
3
Add a ladle of stock (About 1/2 cup), stir and simmer for a minute or two, then stir in the roughly chopped strawberries. Gradually add the more and more stock, stirring all the time between additions, until a risotto consistency is formed.
4
When the rice becomes al dente, add thyme and remove from the heat and stir in a the other 1T of butter and grated parmesan. Add salt to taste if desired
5
Leave to rest for a minute. Quarter the remaining strawberries and scatter onto the risotto with some more grated parmesan, and a little balsamic vinegar if desired, and serve hot! and enjoy! :)

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Italian
Other Tag: Heirloom