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Strawberry and Rhubarb Risotto

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Level: Intermediate

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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.

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