The Pioneer Woman Tasty Kitchen
Profile Photo

Strawberry and Rhubarb Risotto

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A sweet and delicious risotto that’s great as a side dish, but also stands on its own as the main course.

Ingredients

  • 2 cups Strawberries, Sliced
  • ¾ cups Sugar, Divided
  • ⅔ cups Port Wine
  • 1-½ cup Rhubarb, Chopped
  • 3-½ cups Water
  • 2 cups Skim Milk
  • ¼ teaspoons Salt
  • ⅛ teaspoons Nutmeg
  • 2 Tablespoons Butter
  • 1 cup Arborio Rice, Uncooked
  • ½ teaspoons Vanilla Extract
  • ¼ cups Mascarpone Cheese

Preparation

Combine the strawberries and 1/4 cup sugar in a bowl and set aside.

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.

Next, in a small sauce pan simmer 3-1/2 cups of water. Keep warm over low heat.

In another small sauce pan simmer the milk, remaining sugar, salt and nutmeg over low heat.

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.

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.

Recipe adapted from Cooking Light Magazine.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Tex-Mex Chicken Fajita “Rice” Bowl
Profile Photo by Heather Daniel in Sides
A healthy creation for the Tex-Mex palate: tender garlic lime chicken...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Vegetable Quinoa Salad
Profile Photo by Alexa Federico in Sides
This gluten-free, meat-free side dish could not be easier to prepare!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Easy Mexican-Style Rice
Profile Photo by PW Food & Friends in Sides
A quick and easy Mexican-style rice recipe. Perfect for serving with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy


Garlicky Carrot Brown Rice
Profile Photo by Silvia Ribas - Garden in the Kitchen in Sides
Brown rice sautéed with fresh pressed garlic and onion in oil...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Simple Mexican Red Rice
Profile Photo by FunnyLoveLindsay in Sides
Simple and delicious, a great base for any Mexican meal!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy