SPRING PROSECCO STRAWBERRY RISOTTO FOR TWO
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.
Provided by Buckwheat Queen
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Warm broth in a saucepan over low heat.
- 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.
Nutrition Facts : Calories 735.3 calories, Carbohydrate 107.1 g, Cholesterol 11.2 mg, Fat 17.4 g, Fiber 2.6 g, Protein 11.1 g, SaturatedFat 4.3 g, Sodium 507.4 mg, Sugar 7.6 g
STRAWBERRY RICE PUDDING RISOTTO
Provided by Tyler Florence
Categories dessert
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
RISOTTO RICE PUDDING
Creamy, Simple, Delicious!
Provided by ashleyrolfechef
Time 1h
Yield Serves 6
Number Of Ingredients 6
Steps:
- Put all ingredient's into the pan except the sugar and cinnamon if using.
- Once the ingredients are in the pan on an extremely low heat cook for averagely 40 minutes, stirring every 10 minutes to prevent burning.
- After averagely 40 minutes add your sugar and cinnamon the reason for adding your cinnamon late is because, The longer you cook cinnamon the stronger its flavour becomes and you dont want to overpower the dish too much with cinnamon. Then serve with either Jam or creme fraiche.
CREAMY STRAWBERRY RICE PUDDING
Steps:
- Bring 3 cups water to boil in heavy medium saucepan. Add rice and salt. Reduce heat to medium-low and simmer uncovered until rice is very tender and water is absorbed, stirring occasionally, about 20 minutes. Add 1/3 cup sugar and cinnamon and stir to blend. Add milk and simmer until mixture is very thick, stirring frequently, about 25 minutes. Remove from heat. Cool 10 minutes. Stir in vanilla extract. Cool to room temperature, about 2 hours.
- Mix strawberries and remaining 3 tablespoons sugar in large bowl. Let stand until juices form, at least 30 minutes. (Rice pudding and strawberries can be prepared 4 hours ahead. Cover and refrigerate separately. Bring to room temperature before continuing.)
- Stir yogurt and 2 cups strawberry mixture into rice pudding. Transfer to large bowl. Top with remaining strawberry mixture and serve.
STRAWBERRY RICE PUDDING RISOTTO
Make and share this Strawberry Rice Pudding Risotto recipe from Food.com.
Provided by Ryleigh.Rhodes
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 232.8, Fat 6.3, SaturatedFat 3.7, Cholesterol 22.8, Sodium 81.3, Carbohydrate 39.3, Fiber 2.3, Sugar 21.6, Protein 6.6
STRAWBERRY RISOTTO
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 main-dish servings
Number Of Ingredients 7
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
RICH RISOTTO RICE PUDDING
Make and share this Rich Risotto Rice Pudding recipe from Food.com.
Provided by RebeloCristinaG
Categories Dessert
Time 2h55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the rice, milk, sugar, vanilla bean, cinnamon, and salt in a large heavy-bottomed saucepan over medium-high heat and stir to combine.
- Bring mixture to a boil, stirring constantly.
- Reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for about 30 minutes.
- Continue cooking until the rice is tender but not too mushy, about 15 minutes longer. The milk will be thick and the rice tender, but the mixture will still be a little soupy, which is what you want. (As pudding cools, it thickens, and if it is too thick while still hot, it will firm up into a thick stodgy lump without the unctuous creaminess of a great rice pudding).
- In a bowl, whisk the egg yolks and cream together and stir into the rice pudding.
- Continue cooking the pudding over medium-low heat for 2-3 minutes, until the eggs are cooked through and pudding is creamy and glossy, but still fairly soupy.
- Remove from the heat and stir in the vanilla. Grate a little nutmeg (if using) into the pudding.
- Remove the vanilla bean.
- Pour the pudding into a serving bowl and press plastic wrap over the surface to prevent a skin from forming.
- Refrigerate until cold, at least 2-3 hours.
- Serve Cold.
- Note: This pudding is delicious as it is, or you can fold a dollop of whipped cream into each serving, or layer the pudding in a parfait glass with dulce de leche or caramel sauce, or just drizzle some sauce on top before serving.
STRAWBERRY RICE DESSERT
A snowy wreath of creamy rice pudding crowned with a pretty red strawberry filling makes this dessert a colorful Christmas classic. It's also nice layered in parfait glasses and garnished with green mint leaves.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, combine the rice, 1-1/2 cups milk and salt. Bring to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender., In a microwave-safe bowl, sprinkle gelatin over remaining milk; let stand for 1 minute. Stir in sugar. Microwave on high for 45 seconds; stir. Let stand for 1 minute or until gelatin and sugar are completely dissolved. Stir into hot rice. Transfer to a bowl. Refrigerate until chilled, about 1 hour. Fold in the whipped cream. Spoon into a 5-cup ring mold coated with cooking spray. Refrigerate for at least 2 hours or until firm., Meanwhile, drain the strawberries, reserving 1 cup juice. In a saucepan, combine cornstarch and reserved strawberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool for 10 minutes. Add strawberries and stir to coat. Refrigerate until chilled. Invert rice mold onto a serving platter and unmold. Fill center with strawberry mixture. Garnish with mint if desired.
Nutrition Facts : Calories 293 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 244mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
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