Ruby Port and Rhubarb Risotto with Sugared Strawberries
You can never have too many side dish recipes, so give Ruby Port and Rhubarb Risotto with Sugared Strawberries a try. This recipe makes 8 servings with 305 calories, 5g of protein, and 8g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It will be a hit at your Mother's Day event. If you have arborio rice, water, rhubarb, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes.
Combine strawberries and 1 tablespoon sugar in a small bowl. Set aside.
Combine port and 1/4 cup sugar in a small saucepan over medium-high heat. Bring to a boil; cook 7 minutes or until slightly thickened. Stir in rhubarb; cook 7 minutes.
Bring 3 1/2 cups water to a simmer in a small saucepan (do not boil). Keep warm over low heat.
Combine milk, remaining 1/2 cup sugar, salt, and nutmeg in a separate saucepan; bring to a simmer (do not boil). Keep warm over low heat. Melt butter in a large Dutch oven.
Add rice to pan; cook 1 minute, stirring constantly. Stir in 1 cup hot water; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
Add remaining water, 1/2 cup at a time, stirring constantly until each portion of water is absorbed before adding the next.
Add milk mixture, 1/2 cup at a time, stirring constantly until each portion of milk is absorbed before adding the next (about 30 minutes total). Stir in vanilla; cook 1 minute.
Remove from heat; stir in mascarpone until cheese melts.
Place about 1/2 cup risotto in each of 8 bowls. Top each serving with 2 tablespoons port mixture and 1/4 cup strawberry mixture.