Sunday, April 27, 2014

Recipe: Strawberry Risotto

This time of year, strawberries are in abundance making it an easy and beneficial component to your daily diet.  In addition to great taste, strawberries offer high levels of vitamin C and Fiber. They are also a good source of potassium, folate, and manganese; a trace mineral essential for maintaining healthy bones and absorbing calcium.  Here is a recipe by Chef Ramon Navarro of Homestead Hospital.


  • 3 cups chicken stock
  • 1 cup strawberries, washed and hulled
  • 2 tablespoons butter
  • 1 cup arborio rice
  • 1/4 cup white wine
  • 3/4 cup freshly grated parmigiano reggiano cheese
  • 1 cup diced onion
  • 1 tablespoon garlic (fresh or powdered)
  • 1/4 cup light cream
  • salt & freshly ground pepper
  • Bring chicken stock to a boil over high heat
  • Add strawberries and blanch for 30 seconds
  • Remove berries, purée in a food processor and set aside
  • Turn off heat and cover stock
  • Melt butter in a heavy pan over low heat
  • Add rice and stir constantly for 1 minute with garlic and onion
  • Add wine, cooking until absorbed
  • Add stock, 1/2 cup at a time, stirring constantly; allow rice to absorb each 1/2 cup before adding more
  • Rice should cook about 25 minutes; add light cream, cook another minute
  • Remove from heat
  • Stir in berries and parmigiano reggiano
  • Season with salt & pepper as desired
Makes 6 - 1/3 cup servings

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