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.

Step: 1

Warm broth in a saucepan over low heat.

Step: 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.

Step: 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.

Step: 4

Divide rice onto 2 plates and top each with 1 teaspoon balsamic vinegar.

Per Serving: 735 calories; protein 11.1g; carbohydrates 107.1g; fat 17.4g; cholesterol 11.2mg; sodium 507.4mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do double-duty .