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Spring Prosecco Strawberry Risotto for Two
Spring Prosecco Strawberry Risotto for Two
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in a luscious risotto with the perfect combination of sweet Prosecco and strawberries – a delightful Italian dish for spring and summer celebrations.
Ingredients:
  • 4 cups low-sodium vegetable broth, or as needed
  • 2 tablespoons extra-virgin olive oil
  • 0.875 cup Arborio rice
  • 0.75 cup Prosecco
  • 1 cup chopped fresh strawberries
  • 2 tablespoons soft goat cheese (chevre)
  • 0.25 cup grated Grana Padano cheese
  • 2 teaspoons balsamic vinegar
Instructions:
  • Heat broth gently in a saucepan over low heat.
  • *Heat olive oil in a large saucepan over medium-high heat. Add rice and stir until coated and pale gold, about 2 minutes. Pour in Prosecco, stirring constantly until absorbed.*
  • Pour in 1/2 cup of warm broth and stir until absorbed. Mix in another 1/2 cup of broth along with the strawberries; stir until absorbed. Add Grana Padano cheese, goat cheese, and another 1/2 cup of broth; stir until absorbed. Keep adding broth, 1/2 cup at a time, stirring constantly, until the rice is tender yet firm. The entire process of adding broth should take about 18 minutes. Turn off the heat, let the risotto rest for 2 minutes, and then plate it.
  • Separate rice onto 2 plates and drizzle 1 teaspoon of balsamic vinegar over each serving.

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