Spring Prosecco Strawberry Risotto for Two
An Italian classic pairing Prosecco and strawberries in a delicate risotto perfect for your brunch. In Italy, this is a dish served in spring and summer for Sunday lunch celebrations.
- Serves: 2 persons
- 4cups low-sodium vegetable broth, or as needed
- 2tablespoons extra-virgin olive oil
- ⅞cup Arborio rice
- ¾cup Prosecco
- 1cup chopped fresh strawberries
- 2tablespoons soft goat cheese (chevre)
- ¼cup grated Grana Padano cheese
- 2teaspoons balsamic vinegar
Step 1Warm broth in a saucepan over low heat.
Step 2At the same time, heat olive oil in a large saucepan over medium-high heat. Add rice and stir until fully coated with oil and pale gold in color, about 2 minutes. Pour in Prosecco and stir constantly until wine is fully absorbed.
Step 3Add 1/2 cup warm broth and stir until broth is absorbed. Add 1/2 cup broth and strawberries; stir until absorbed. Add 1/2 cup broth, Grana Padana cheese, and goat cheese; stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until liquid is absorbed and rice is tender yet firm to the bite. Stirring in the broth should take about 18 minutes in all. Turn off the heat and allow to rest 2 minutes before plating.
Step 4Divide rice onto 2 plates and top each with 1 teaspoon balsamic vinegar.