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Risotto with Strawberries

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0% would make this recipe again

Rice cooked in a broth with strawberries.

A no-brainer that looks like a showy chef meal, and tastes just wonderful.

Preparation : 10 min Cooking : 20 min
350 calories/serving
  • Easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Kosher
  • Artery-healthy
  • Heart-healthy

Ingredients

1 stalk celery, finely chopped 70 g
1/2 onions, finely chopped 100 g
3/4 cup strawberries 110 g
1 cup chicken broth 250 mL
4 tsp olive oil 20 mL
3/4 cup arborio rice 150 g
1/3 cup white wine 85 mL
salt [optional]
ground pepper to taste [optional]

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. A blender or a food processor will be very useful for this recipe. The quantities given here are based on this recipe served as main course.

Method

  1. Finely chop the onion and celery. Clean the strawberries, then put them in a blender, setting a few strawberries aside as a garnish. Mix 1-2 min, until a red purée is obtained.
  2. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
  3. Heat the oil in a large skillet or saucepan. Sauté the onion and celery 2-3 min, until the onion becomes translucent. Add the rice, then cook 1-2 min, with constant stirring, until the rice grains are well toasted and translucent. Stir in the strawberry purée. Pour in the white wine.
  4. Cook the risotto, using the warmed broth until the rice is creamy but still al dente. Remove from the heat and let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Garnish with the reserved strawberries, then serve.

Nutrition Facts Table

per 1 Serving (210g)

Amount

% Daily Value

Calories

350

Fat

7 g

11 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

30 mg

1 %

Carbohydrate

70 g

23 %

Fibre

3 g

12 %

Sugars

5 g

Protein

6 g

Vitamin A

2 %

Vitamin C

57 %

Calcium

4 %

Iron

7 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 servings
Grain Products : 2 ¼ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Added Sugar, Cholesterol, Trans Fat
Low  :
Saturated Fat, Sodium
Source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Phosphorus, Potassium, Vitamin B1, Vitamin B6, Vitamin E, Zinc
Good source of  :
Selenium, Vitamin K
Excellent source of  :
Vitamin C
Diet-related health claims  :
Artery-healthy, Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Fats 1 ½

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