Risotto with Strawberries

Risotto with Strawberries

Rice cooked in a broth with strawberries.

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

2 servings
Preparation 10 min
Cooking 20 min

350 calories per serving 


Ingredients

1 stalk celery, finely chopped   70 g
1/2 onions, finely chopped   100 g
3/4 cup strawberries   110 g
1 cup vegetable broth, low-sodium   250 mL
1/2 tbsp butter, unsalted   7 g
1 tbsp olive oil   15 mL
3/4 cup arborio rice   150 g
1/3 cup white wine   85 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

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. Melt the butter 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

Nutrition Facts

per 1 serving (210g)

Amount

% DV*

* DV = Daily Value

Calories

350

Fat

7 g

11 %

Saturated 2 g
+ Trans 0.1 g

11 %

Cholesterol

5 mg

Sodium

30 mg

1 %

Carbohydrate

70 g

23 %

Fibre

3 g

12 %

Sugars

5 g

Protein

6 g

Vitamin A

4 %

Vitamin C

60 %

Calcium

4 %

Iron

8 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 2 servings
Grain Products: servings
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar
Low :
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

More info


This recipe is in the following categories: Fruits | Rice/Grain | Vegetables | First courses/Appetizers | Kosher | Low Sodium | Vegetarian | Italian

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