Risotto with Raspberries

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0% would make this recipe again

Rice cooked in a broth with raspberries.

A no-brainer that looks like a showy chef meal, and tastes just wonderful.

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Preparation : 10 min Cooking : 20 min
420 calories/serving

Ingredients

1 stalk celery, finely chopped 70 g
1 shallots, finely chopped 40 g
3/4 cup raspberries 110 g
1 cup chicken broth 250 mL
1/2 tbsp butter, unsalted 7 g
1 tbsp olive oil 15 mL
3/4 cup arborio rice 150 g
1/4 cup white wine 65 mL
1 pinch salt [optional]
ground pepper to taste [optional]
1/4 cup cream cheese 40 g
1 tbsp fresh mint 3 g

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. A blender or a food processor will be very useful for this recipe. The quantities given here are based on this recipe served as main course.

Method

  1. Finely chop the onion and celery. Clean the strawberries, then put them in a blender, setting a few strawberries aside as a garnish. Mix 1-2 min, until a red pur?e is obtained.
  2. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
  3. Heat the butter and oil in a large skillet or saucepan. Saut? the onion and celery 2-3 min, until the onion becomes translucent. Add the rice, then cook 1-2 min, with constant stirring, until the rice grains are well toasted and translucent. Stir in the strawberry pur?e. Pour in the white wine.
  4. Cook the risotto, using the warmed broth until the rice is creamy but still al dente. Remove from the heat and let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Garnish with the reserved strawberries, then serve.

Nutrition Facts Table

per 1 serving (200 g)

Amount

% Daily Value

Calories

420

Fat

14 g

22 %

Saturated 6.4 g
+ Trans 0.1 g

33 %

Cholesterol

30 mg

Sodium

90 mg

4 %

Carbohydrate

71 g

24 %

Fibre

5 g

20 %

Sugars

3 g

Net Carbs

66 g

Protein

8 g

Vitamin A

14 %

Vitamin C

27 %

Calcium

6 %

Iron

11 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Good source of  :
Fibre, Manganese, Selenium, Vitamin K, Zinc
Source of  :
Calcium, Copper, Folacin, Iron, Magnesium, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Fats 3
More info
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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