Sweet Strawberry Risotto

Sweet Strawberry Risotto

Serves 8

A sweet treat for a Valentine's Day supper, this silky, indulgent rice dessert, layered with fresh strawberries, is ideal warm, but leftovers are also delicious served cold.

  • 6 cups reduced-fat (2%) milk
  • 1/2 cup sugar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons unsalted butter
  • 1 cup arborio rice
  • Zest and juice of 1 orange
  • 1 cup canned coconut milk
  • 1 quart strawberries, 3 sliced, remaining chopped
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In a medium pot, heat milk, sugar and vanilla until just simmering. Reduce heat to low, cover and keep hot. Melt butter in a medium pot over medium heat. Add rice and cook, stirring often, until fragrant and toasted, about 2 minutes. Add orange zest and juice and cook, stirring constantly, until absorbed, 1 to 2 minutes. Add about 1 cup of the milk mixture and continue to simmer, vigorously stirring often, until almost absorbed, about 3 to 5 minutes more. Repeat process until all of the milk mixture has been incorporated and rice is thick and creamy, about 30 minutes. Remove pot from the heat and stir in coconut milk; set aside for 5 minutes. Spoon chopped strawberries into the bottom of small bowls, top with risotto, garnish with sliced strawberries and serve.

Nutritional Info: 
Per Serving:330 calories (110 from fat), 13g total fat, 9g saturated fat, 20mg cholesterol, 90mg sodium, 48g carbohydrate (3g dietary fiber, 26g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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