Strawberryrisotto Food

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STRAWBERRY RISOTTO RECIPE



Strawberry Risotto Recipe image

Strawberry risotto is an unusual risotto recipe. Fresh and colorful, this recipe is very easy-to-make. Given its particularity and its note of color, rice with strawberries is a dish perfect for special occasion. Strawberry risotto is not an ancient recipe of traditional Italian cuisine. It's a relatively recent dish that has now become a classic of Italian recipes.

Provided by Recipes from Italy

Categories     risotto recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 little white onion
1 liter of vegetable stock
100 ml (1/2 cup) of sparkling white wine
350 g (1 3/4 cup) of strawberries
350 g (1 1/2 cup) of Carnaroli rice
40 g (1/3 stick) of unsalted butter
50 g (1/2 cup) grated Parmigiano cheese
3 tablespoons of extra virgin olive oil
a few drops of balsamic vinegar of Modena (optional)
a pinch of fine salt
a few mint leaves to decorate (optional)

Steps:

  • Wash the strawberries then dry them well. Remove the green tuft and cut them into small pieces. Keep a few whole strawberries for the final decoration.
  • Chop the onion and sauté over medium heat in a pan with 3 tablespoons of extra virgin olive oil. Add the rice and cook for 2/3 minutes, always stirring, untill the grains are slightly glassy.
  • add the white wine, stir and let it evaporate, over high heat. We recommend a Prosecco wine. Then add the hot vegetable stock. At first, there will be a sizzle: part of the stock, in contact with the hot pan, evaporates. Then immediately add another ladle of stock. During cooking, the rice must always be covered with stock; in this way it releases the starches and the grain does not break.
  • Halfway through cooking, after about 8 minutes, add half of chopped strawberries, stirring constantly. Strawberries become creamy and give the risotto its characteristic color.
  • When the rice is cooked, after another 8/10 minutes, turn off the heat. Add grated Parmigiano cheese and butter. Stir to combine and finish with the remaining strawberries. Strawberry risotto is ready! You can add two or three drops of balsamic vinegar, a few mint leaves and decorate with strawberries.

Nutrition Facts : ServingSize 100 g, Calories 386 calories

STRAWBERRY RISOTTO



Strawberry Risotto image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 main-dish servings

Number Of Ingredients 7

4 to 5 cups no-salt-added chicken stock
1 tablespoon olive oil
1/2 cup minced onion
1 cup diced strawberries
1/4 cup Marsala
1 cup Arborio rice
2 tablespoons Parmigiano Reggiano

Steps:

  • Heat stock and keep warm.
  • Heat oil in a heavy-bottomed pot and saute onion until it softens.
  • Add strawberries and cook until they lose their color and soften, stirring often.
  • Stir in the Marsala and cook until it is almost absorbed.
  • Stir in the rice and cook about 30 seconds.
  • Begin adding the stock, about one cup at a time, and cook over medium heat, stirring often, until liquid is almost absorbed. Repeat until rice is tender and creamy but still a little firm in the center.
  • Stir in the cheese and serve. Start the meal with a plate of freshly steamed asparagus topped with a little olive oil and balsamic vinegar.

Nutrition Facts : @context http, Calories 728, UnsaturatedFat 12 grams, Carbohydrate 110 grams, Fat 18 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 972 milligrams, Sugar 14 grams

STRAWBERRY RICE PUDDING RISOTTO



Strawberry Rice Pudding Risotto image

Provided by Tyler Florence

Categories     dessert

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

1 quart strawberries, rinsed and hulled
1 1/2 cups sugar
1 1/2 cups water
1 1/4 cups Arborio rice
1 quart milk
1 lemon, zest finely grated and juiced
1 vanilla bean, seeds scraped

Steps:

  • Rinse and hull strawberries. In a small saucepan over medium heat, cook strawberries, 1/2 cup sugar, and lemon juice. When berries are soft, gently mash and set aside to cool.
  • In a large saucepan, bring the water to a boil. Add the rice and cook until almost all the water has evaporated. Lower the heat to medium and add the milk, scraped vanilla seeds, and lemon zest. Stir frequently until the pudding has thickened, about 20 minutes. Stir in remaining sugar and allow to cool.
  • To serve, swirl strawberry mixture into rice pudding. Alternately, layer pudding and strawberry mixture in tall clear glasses.

STRAWBERRY RISOTTO RECIPE | COOK THE BOOK



Strawberry Risotto Recipe | Cook the Book image

I must admit that when I came across this recipe for Strawberry Risotto from Recipes from an Italian Summer, I was dubious. The combination didn't seem overly appealing at first, but it stuck with me and after a few days I decided that it was time to stop speculating on what it would taste like and get cooking. The fact that I had three quarts of strawberries sitting in my fridge didn't hurt either.

Provided by Caroline Russock

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 8

4 cups vegetable stock
6 tablespoons butter
1 onion, finely chopped
1 1/2 cups risotto rice
1 3/4 cups dry white wine
2 3/4 cups hulled strawberries
1 cup heavy cream
Salt and freshly ground white pepper

Steps:

  • Pour the stock into a pan and bring to a boil, then reduce the heat and simmer.
  • Meanwhile, melt half the butter in another pan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, or until it is softened. Add the rice and cook, stirring, until all the grains are coated with melted butter.
  • Add the wine and cook for 5 minutes, or until the alcohol has evaporated. Add a ladleful of the hot stock to the rice and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
  • Meanwhile, set a few whole strawberries aside for the garnish and mash the remainder in a bowl. Ten minutes before the end of the cooking time, add the mashed strawberries to the risotto. When it is almost ready, gently stir in the cream and season with salt and pepper. Serve garnished with the reserved whole strawberries.

Nutrition Facts : Calories 558 kcal, Carbohydrate 39 g, Cholesterol 113 mg, Fiber 3 g, Protein 5 g, SaturatedFat 25 g, Sodium 970 mg, Sugar 11 g, Fat 39 g, ServingSize 4, UnsaturatedFat 0 g

STRAWBERRY BURRITOS



Strawberry Burritos image

Quick, easy dessert. They must make millions of these at the Troy Strawberry Festival in Troy Ohio. They say you haven't lived until you've tried one of these! I like them and am going to have them again for a Cinco de Mayo dessert.

Provided by PalatablePastime

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

4 soft 10-inch flour tortillas
1 lb fresh strawberries
1/4 cup granulated sugar
1 cup confectioners' sugar (amount approximate)
3 cups sweetened whipped cream (amount approximate)

Steps:

  • Rinse, hull, and slice strawberries and place in a large bowl.
  • Mix with 1/4 cup sugar and stir to blend.
  • Allow to sit, refrigerated, until strawberries are juicy, about 1 hour.
  • Take a moist paper towel and dab it across the face of the tortilla (until tortilla is slightly damp only).
  • Sift confectioners (powdered) sugar all over tortilla until it is reasonably covered.
  • Flip over and do other side the same way.
  • Take 1/4 of the sugared strawberries and place in the middle of the tortilla.
  • Fold up bottom edge and roll up sideways, burrito style.
  • Place burrito on serving plate.
  • Garnish with whipped cream and a little more sifted confectioners sugar (if desired).
  • Repeat with other 3 burritos.
  • Serve at once.

STRAWBERRY RISOTTO (RISOTTO ALLE FRAGOLE) RECIPE - (4.3/5)



Strawberry Risotto (Risotto alle fragole) Recipe - (4.3/5) image

Provided by cookism

Number Of Ingredients 10

1 tbsp of Olive Oil
Two Knobs of Butter
1/4 of Onion (finely chopped)
200 g of Arborio Rice
60 ml of Dry White Wine
400 to 500 ml of Hot Vegetable Stock
250 g of Strawberries (hulled and chopped into chunks, keep some for garnishing)
50 g of Grated Parmesan Cheese, plus extra to serve
Salt (to taste)
Balsamic Vinegar (to serve)

Steps:

  • 1. Heat large pan over medium heat. Add in a knob of butter and olive oil. 2. When the butter-oil mixture is heated, add in diced onions and sweat it until translucent and aromatic. Stir in rice followed by white wine and cook till the alcohol has evaporated. Stirring regularly prevents the rice from burning and sticking onto the pan. 3. Reduce the heat to low. Pour in a ladle of stock or two, stir frequently and allow it to simmer for a minute. 4. Stir in strawberry chunks and add in more stock along the way, one ladle at a time until the liquid in the pan is reduced and absorbed into the rice. 5. Continue to cook till rice turns al dente. Remove from heat and add in another knob of butter, freshly grated parmesan and salt to taste. Cover pan with a lid and allow it to stand for a minute. 6. Serve with strawberries, grated parmesan and a little drizzle of balsamic vinegar as you wish. Enjoy!

STRAWBERRY RISOTTO



Strawberry Risotto image

Make and share this Strawberry Risotto recipe from Food.com.

Provided by Molly53

Categories     Strawberry

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

6 1/4 cups vegetable stock (this amount is approximate)
3 tablespoons butter
1 onion, chopped
2 cups arborio rice
1 1/2 cups dry white wine
2 3/4 cups strawberries, hulled
1/2 cup light cream
salt & fresh ground pepper, to taste

Steps:

  • Heat stock in medium saucepan, and keep it at a low simmer, covered.
  • Melt butter over low heat in large, heavy-bottomed pan.
  • Sauté onion until softened but not brown, 5 to 10 minutes.
  • Add rice and toast it for several minutes, stirring with a wooden spoon to coat grains in butter.
  • Increase heat to medium-low and add wine. Cook until it evaporates.
  • In a bowl, mash berries roughly with potato masher.
  • Set aside.
  • Begin adding stock, one ladleful at a time, cooking and stirring constantly.
  • Add another ladleful when the previous is just about absorbed.
  • Keep pot at a low but active simmer.
  • You'll be stirring and adding for about 20 minutes.
  • Halfway through cooking process, add mashed berries.
  • When rice is almost tender, stir in cream and season with salt and pepper.

Nutrition Facts : Calories 609.3, Fat 15.3, SaturatedFat 9.2, Cholesterol 42.7, Sodium 80.6, Carbohydrate 92.9, Fiber 5.2, Sugar 6.7, Protein 8.4

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