Ruby Port And Rhubarb Risotto With Sugared Strawber

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Ruby Port And Rhubarb Risotto With Sugared Strawberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions