Strawberry And Rhubarb Risotto Recipe

Name: Strawberry And Rhubarb Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Strawberries, Sliced; 3/4 cups Sugar, Divided; 2/3 cups Port Wine; 1-1/2 cup Rhubarb, Chopped; 3-1/2 cups Water; 2 cups Skim Milk; 1/4 teaspoons Salt; 1/8 teaspoons Nutmeg; 2 Tablespoons Butter; 1 cup Arborio Rice, Uncooked; 1/2 teaspoons Vanilla Extract; 1/4 cups Mascarpone Cheese

Servings: persons

2 cups Strawberries, Sliced
3/4 cups Sugar, Divided
2/3 cups Port Wine
1-1/2 cup Rhubarb, Chopped
3-1/2 cups Water
2 cups Skim Milk
1/4 teaspoons Salt
1/8 teaspoons Nutmeg
2 Tablespoons Butter
1 cup Arborio Rice, Uncooked
1/2 teaspoons Vanilla Extract
1/4 cups Mascarpone Cheese

1
Combine the strawberries and 1/4 cup sugar in a bowl and set aside.
2
Next combine the Port and 1/4 cup of sugar in a saucepan. Bring to a boil over medium-high heat and cook for 7 minutes. Stir in chopped rhubarb and cook an additional 7 minutes.
3
Next, in a small sauce pan simmer 3-1/2 cups of water. Keep warm over low heat.
4
In another small sauce pan simmer the milk, remaining sugar, salt and nutmeg over low heat.
5
In a large Dutch oven, melt the butter. Add the rice and cook for 1 minute, stirring constantly. Stir in 1 cup of the hot water from the small sauce pan, cook for 3 minutes or until liquid is absorbed. Again stir constantly. Add remaining water 1/2 cup at a time, stirring constantly and waiting until all of the liquid is absorbed before adding the next 1/2 cup. Once all of the water is absorbed, begin adding the simmering milk mixture, 1/2 cup at a time until absorbed, stirring constantly.
6
Finally stir in vanilla and cook for an additional minute. Remove from heat and stir in the mascarpone. Place desired serving in bowls and top with rhubarb mixture and strawberries.
7
Recipe adapted from Cooking Light Magazine.

459

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 Strawberries, Sliced, 3/4 cups Sugar, Divided, 2/3 cups Port Wine, 1-1/2 cup Rhubarb, Chopped, and more.

Yes, Strawberry And Rhubarb Risotto 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.

Strawberry And Rhubarb Risotto

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