Strawberry Risotto

Ingredients

• 4 to 5 cups no-salt-added chicken stock
• 1 tablespoon olive oil
• ½ cup minced onion
• 1 cup diced strawberries
• ¼ cup Marsala
• 1 cup Arborio rice
• 2 tablespoons Parmigiano Reggiano

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    696 calories; 17 grams fat; 5 grams saturated fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 102 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 25 grams protein; 25 milligrams cholesterol; 971 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 main-dish servings

Preparation

1. Heat stock and keep warm.
2. Heat oil in a heavy-bottomed pot and saute onion until it softens.
3. Add strawberries and cook until they lose their color and soften, stirring often.
4. Stir in the Marsala and cook until it is almost absorbed.
5. Stir in the rice and cook about 30 seconds.
6. 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.
7. 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.

30 minutes