Ruby Port And Rhubarb Risotto With Sugared Strawberries Recipe

Name: Ruby Port And Rhubarb Risotto With Sugared Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sliced strawberries; 3/4 cup plus 1 tablespoon sugar, divided; 2/3 cup ruby port; 1 1/2 cups chopped rhubarb; 3 1/2 cups water, divided; 2 cups whole milk; 1/4 teaspoon salt; 1/8 teaspoon freshly ground nutmeg; 2 tablespoons butter; 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice; 1/2 teaspoon vanilla extract; 1/4 cup (2 ounces) mascarpone cheese

Servings: persons

2 cups sliced strawberries
3/4 cup plus 1 tablespoon sugar, divided
2/3 cup ruby port
1 1/2 cups chopped rhubarb
3 1/2 cups water, divided
2 cups whole milk
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 tablespoons butter
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/2 teaspoon vanilla extract
1/4 cup (2 ounces) mascarpone cheese

1
Combine strawberries and 1 tablespoon sugar in a small bowl. Set aside.
2
Combine port and 1/4 cup sugar in a small saucepan over medium-high heat. Bring to a boil; cook 7 minutes or until slightly thickened. Stir in rhubarb; cook 7 minutes.
3
Bring 3 1/2 cups water to a simmer in a small saucepan (do not boil). Keep warm over low heat. Combine milk, remaining 1/2 cup sugar, salt, and nutmeg in a separate saucepan; bring to a simmer (do not boil). Keep warm over low heat. Melt butter in a large Dutch oven. Add rice to pan; cook 1 minute, stirring constantly. Stir in 1 cup hot water; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining water, 1/2 cup at a time, stirring constantly until each portion of water is absorbed before adding the next. Add milk mixture, 1/2 cup at a time, stirring constantly until each portion of milk is absorbed before adding the next (about 30 minutes total). Stir in vanilla; cook 1 minute. Remove from heat; stir in mascarpone until cheese melts. Place about 1/2 cup risotto in each of 8 bowls. Top each serving with 2 tablespoons port mixture and 1/4 cup strawberry mixture.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups sliced strawberries, 3/4 cup plus 1 tablespoon sugar, divided, 2/3 cup ruby port, 1 1/2 cups chopped rhubarb, and more.

Yes, Ruby Port And Rhubarb Risotto With Sugared Strawberries falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ruby Port And Rhubarb Risotto With Sugared Strawberries

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