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.

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

Steps

1. Warm broth in a saucepan over low heat.
2. At 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.
3. Add 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.
4. Divide rice onto 2 plates and top each with 1 teaspoon balsamic vinegar.