This light and creamy risotto combines the sweetness of fresh strawberries with a splash of bubbly Prosecco for a delightful springtime treat. Perfectly portioned for two, it’s an easy way to impress your loved one with seasonal flavors.
Start by warming the broth gently in a saucepan over low heat. While that’s heating up, pour some olive oil into a large pan and warm it over medium-high heat. Toss in the rice and stir it around until each grain is coated and looks a little translucent, about 2 minutes. Next, pour in the Prosecco and keep stirring until the liquid has mostly soaked in.
Now, add about half a cup of the warm broth, stirring until it’s absorbed. Then, add another half cup of broth along with the strawberries, and stir again until the liquid is taken up. Keep going by adding half a cup of broth, then the Grana Padana and goat cheese, stirring until everything is creamy and the broth is absorbed.
Continue adding the broth in half-cup increments, stirring constantly, until the rice is tender but still has a slight bite—this should take around 18 minutes in total. Once it’s ready, turn off the heat and let it sit for a couple of minutes to settle.
Serve the risotto on two plates and finish each with a small drizzle of balsamic vinegar on top. Enjoy!
- Use good quality Arborio rice for the best creamy texture.
- Stir the risotto gently and consistently to release the starches slowly.
- Add the Prosecco gradually to avoid overwhelming the rice with alcohol.
This dish combines creamy risotto with the bright, fresh flavors of strawberries and the light fizz of Prosecco. It’s a perfect way to celebrate spring with a meal that feels both elegant and comforting. The blend of sweet and savory makes it unique and memorable.
Serve this risotto warm with a light green salad on the side. A sprinkle of fresh mint or basil on top can add a lovely herbal note. Pair it with a chilled glass of Prosecco to enhance the flavors.
Store leftovers in an airtight container in the fridge for up to two days. Risotto tends to thicken when cooled, so reheat gently on the stove with a splash of broth or water to restore its creamy consistency.
