savory strawberry risotto

Name: Savory Strawberry Risotto
Prep time: 10 min
Cook time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 tablespoon(s) extra virgin olive oil; 2 tablespoon(s) butter; 1/4 - of a sweet vadalia onion; 1 1/4 cup(s) arborio rice; 1 1/2 cup(s) fresh strawberries; 1/3 cup(s) strawberry wine (brand by preference); 2 1/2 cup(s) hot vegetable stock (you will use anywhere from 1 1/4c to 2 1/4c of it); 1/2 cup(s) freshly grated parmesan; - s&p tt; 1 tablespoon(s) balsamic reduction (if desired); 1/4 teaspoon(s) dried thyme (or 1/2t fresh thyme)

(1 RATING)

12 Pinches 1 Photo

Anthony Nicometi Jr

Cheektowaga, NY

Updated on Jan 16, 2014

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 :)

Rate

prep time 10 Min

cook time 25 Min

method Stove Top

yield 2 serving(s)

Ingredients

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

How To Make savory strawberry risotto

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.

Step 2

Stir in the rice and coat each grain. Stir in the white wine and simmer until evaporated, then turn the heat to low.
Step 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.
Step 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
Step 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! :)
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