An Italian classic pairing Prosecco and strawberries in a delicate risotto perfect for your brunch. In Italy, this is a dish served in spring and summer for Sunday lunch celebrations.

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Recipe Summary

prep:
5 mins
cook:
25 mins
additional:
5 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Warm broth in a saucepan over low heat.

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  • At the same time, heat olive oil in a large saucepan over medium-high heat. Add rice and stir until fully coated with oil and pale gold in color, about 2 minutes. Pour in Prosecco and stir constantly until wine is fully absorbed.

  • Add 1/2 cup warm broth and stir until broth is absorbed. Add 1/2 cup broth and strawberries; stir until absorbed. Add 1/2 cup broth, Grana Padana cheese, and goat cheese; stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until liquid is absorbed and rice is tender yet firm to the bite. Stirring in the broth should take about 18 minutes in all. Turn off the heat and allow to rest 2 minutes before plating.

  • Divide rice onto 2 plates and top each with 1 teaspoon balsamic vinegar.

Cook's Note:

You may not need all the broth.

Nutrition Facts

735 calories; protein 11.1g; carbohydrates 107.1g; fat 17.4g; cholesterol 11.2mg; sodium 507.4mg. Full Nutrition
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