Strawberry Risotto with Prosecco for a Romantic Spring Dinner

Ingredients

• 4 cups low-sodium vegetable broth, or as needed
• 2 tablespoons extra-virgin olive oil
• ¾ cup Prosecco
• 1 cup chopped fresh strawberries
• 2 tablespoons soft goat cheese (chevre)
• ¼ cup grated Grana Padano cheese
• 2 teaspoons balsamic vinegar

Step 1

Warm 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 for a couple of minutes until it’s nicely coated with oil and just starting to turn a light golden color. Next, pour in the Prosecco and keep stirring until the wine has completely soaked into the rice.

Step 2

Now, add about half a cup of the warm broth and stir until the rice absorbs it. Then, add another half cup along with the strawberries, stirring again until the liquid is gone. Keep going with another half cup of broth, this time adding in the Grana Padana and goat cheese as well. Stir everything together until the rice takes it all in.

Step 3

Keep adding the broth in half-cup increments, stirring frequently and waiting for the liquid to absorb each time. This should take around 18 minutes total, and you’re aiming for rice that’s tender but still has a little bite to it. Once that’s done, turn off the heat and let the risotto sit for a couple of minutes to finish absorbing any leftover moisture.

Step 4

Serve the risotto on plates and drizzle a teaspoon of balsamic vinegar over each serving to add a nice tangy finish. Enjoy!