Many love them with cream, others prefer them with ice cream not to mention those who use them to prepare excellent jams or delicious puddings! True delight as well! Have you not yet understood what I mean? I'm talking about strawberries, one of the fruits that mark the arrival of spring. Until now I have told you about how this fruit (or rather, this false fruit) is ideal for preparing all kinds of sweets. Never tried to enhance the pleasant flavor of Strawberries for a nice risotto? Today this is the recipe of the day: let's see the doses and ingredients for the preparation of the now famous risotto with strawberries.
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Identity Card of the Recipe
- 106 KCal Calories per serving
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Ingrediants
- 300 g of rice
- 200 g of strawberries
- 80-100 ml of dry white wine
- 30 g of cooking cream
- 2 tablespoons (20 ml) of extra virgin olive oil
- q.s. of vegetable or meat broth
- 20 g of grated Parmesan cheese
- just enough of balsamic vinegar glaze
- a pinch (optional) of pepper
Materials Needed
- Food cutting board
- Knives (better if in ceramic)
- Immersion mixer with glass
- Small saucepan for the broth
- Casserole with lid for cooking rice
- Grater for parmesan
- Wooden ladles and for the broth
- Colander
Preparation
- Clean the strawberries, remove the inedible parts and cut them into small pieces with the ceramic knife. Pour the strawberries into a bowl and cover them with the white wine: leave the strawberries to macerate for 15 minutes.
- Meanwhile, prepare the vegetable broth by boiling celery, carrot and courgette in plenty of hot salted water.
- Pour a drop of oil into a saucepan and toast the rice for a couple of minutes.
- Drain the strawberries with the colander and collect the wine, which will have extracted a part of the active ingredients of the strawberries and thus assumed a pleasantly pink color.
- Deglaze the rice with the flavored wine, then proceed as a normal risotto, gradually hydrating the rice with the boiling vegetable broth.
- Blend part of the strawberries with the immersion blender; halfway through cooking, add the strawberry smoothie to the rice and the remaining chopped strawberries.
- Finish cooking, adding just enough broth to obtain a creamy consistency.
- When the risotto is ready, stir in a spoonful of cooking cream and grated parmesan.
Did you know that
Normally, rice with strawberries is made with butter. To reduce the calories a little, the risotto is proposed here with the addition of very little cream: the result will be a creamy, extremely tasty and lighter risotto than the classic recipe. We also remember that the fats of the cream are not "cooked" together with the rice (as it would be done with the butter): the cream is in fact added only when cooked.- Serve finishing with a drop of balsamic glaze and, if you wish, black pepper.
Alice's comment - PersonalCooker
The imposing sweet flavor of strawberries dominates this risotto, but to be tasted as a first course (not as a dessert). The final touch? A drop of balsamic glaze: a gem that enhances the flavor of the dish while highlighting the sweetness some strawberries.Nutritional values and Health Comment on the recipe
NB. The values shown here refer to the finished dish and therefore also take into account the rehydration of the rice during cooking (about 300%). Risotto with strawberries is a fairly light first course, low in fat and low in protein; it has a remarkable digestibility but it would need to be contextualized in a complete meal. The portion of risotto with strawberries is about 80-100g of dry ingredients or 240-300g of ready-made risotto (about 250-320kcal).
