Strawberry Risotto with Balsamic Reduction

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 cup (240ml) strawberries, hulled and diced 1 cup (240ml) strawberries, hulled and diced
• 1/2 cup (120ml) grated Parmesan cheese 1/2 cup (120ml) grated Parmesan cheese
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (60ml) balsamic vinegar 1/4 cup (60ml) balsamic vinegar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 70g, 4g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, heat the vegetable broth over medium heat and keep it simmering.
2. 2.
   In a separate large saucepan, heat the olive oil and butter over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the saucepan and sauté until translucent.
4. 4.
   Add the Arborio rice to the saucepan and stir it for a couple of minutes until it becomes slightly translucent.
5. 5.
   Pour in the white wine and cook until it is absorbed by the rice.
6. 6.
   Begin adding the simmering vegetable broth to the rice, one ladleful at a time, stirring continuously until each ladleful is absorbed before adding the next.
7. 7.
   Continue this process until the rice is cooked al dente, which should take about 20 minutes.
8. 8.
   In a separate small saucepan, bring the balsamic vinegar to a simmer over low heat and let it reduce until it thickens into a syrupy consistency.
9. 9.
   Once the rice is cooked, stir in the diced strawberries, grated Parmesan cheese, and salt and pepper to taste.
10. 10.
    Remove the risotto from heat and let it rest for a couple of minutes.
11. 11.
    Serve the Strawberry Risotto in individual bowls, drizzling each portion with the balsamic reduction.

Treat your ingredients with care...

• Strawberries — Make sure to use ripe and sweet strawberries for the best flavor. If strawberries are not in season, you can use frozen strawberries, but thaw them before adding to the risotto.

Tips & Tricks

• To enhance the strawberry flavor, you can add a teaspoon of strawberry extract to the risotto.
• For a creamier texture, stir in a tablespoon of mascarpone cheese at the end.
• If you prefer a more pronounced tanginess, drizzle a little extra balsamic reduction on top before serving.
• Experiment with different types of balsamic vinegar to find your preferred level of acidity.
• Garnish the risotto with fresh basil leaves for an added touch of freshness.

Serving advice

Serve the Strawberry Risotto as a main course accompanied by a fresh green salad. It can also be served as a side dish alongside grilled chicken or roasted vegetables.

Presentation advice

To make the dish visually appealing, arrange a few sliced strawberries on top of each serving of risotto. Drizzle the balsamic reduction in an artistic pattern on the plate for an elegant touch.