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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Ruby Port and Rhubarb Risotto with Sugared Strawberries

Risotto becomes a kind of rice pudding in this dish, with a sweet-tart syrup drizzled over the creamy rice.

Cooking Light MAY 2010

  • Yield: 8 servings

Ingredients

  • 2 cups sliced strawberries
  • 3/4 cup plus 1 tablespoon sugar, divided
  • 2/3 cup ruby port
  • 1 1/2 cups chopped rhubarb
  • 3 1/2 cups water, divided
  • 2 cups whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground nutmeg
  • 2 tablespoons butter
  • 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (2 ounces) mascarpone cheese

Preparation

1. Combine strawberries and 1 tablespoon sugar in a small bowl. Set aside.

2. Combine port and 1/4 cup sugar in a small saucepan over medium-high heat. Bring to a boil; cook 7 minutes or until slightly thickened. Stir in rhubarb; cook 7 minutes.

3. Bring 3 1/2 cups water to a simmer in a small saucepan (do not boil). Keep warm over low heat. Combine milk, remaining 1/2 cup sugar, salt, and nutmeg in a separate saucepan; bring to a simmer (do not boil). Keep warm over low heat. Melt butter in a large Dutch oven. Add rice to pan; cook 1 minute, stirring constantly. Stir in 1 cup hot water; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining water, 1/2 cup at a time, stirring constantly until each portion of water is absorbed before adding the next. Add milk mixture, 1/2 cup at a time, stirring constantly until each portion of milk is absorbed before adding the next (about 30 minutes total). Stir in vanilla; cook 1 minute. Remove from heat; stir in mascarpone until cheese melts. Place about 1/2 cup risotto in each of 8 bowls. Top each serving with 2 tablespoons port mixture and 1/4 cup strawberry mixture.

Nutritional Information

Amount per serving
  • Calories: 306
  • Fat: 11.8g
  • Saturated fat: 6.5g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.5g
  • Carbohydrate: 46.6g
  • Fiber: 2.3g
  • Cholesterol: 31mg
  • Iron: 0.4mg
  • Sodium: 129mg
  • Calcium: 118mg
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Ruby Port and Rhubarb Risotto with Sugared Strawberries recipe

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