Servings: 4
Calories: 363kcal
The recipe was created by Nani Steele, a featured guest during Rancho La Puerta's Culinary Week, La Fiesta De La Cocina Que Canta,
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 small white onion
- 1 ¼ cups arborio rice or farro
- 2 to 3 teaspoons fresh lemon thyme leaves , plus more for garnish
- Fine Pink Salt
- 1 cup white wine
- 1 ¼ cups strawberries , plus more for garnish
- 4 cups light chicken or vegetable stock or water , kept at a simmer
- ⅓ cup crème fraîche
- Finely grated zest of 1 lemon
- Grana Padano cheese , for grating
Instructions
- Heat the olive oil and butter in a medium skillet.
- Stir in the onion and sauté until softened, about 5 minutes.
- Stir in the rice, thyme, and a pinch of salt and cook for 1 minute; add the wine and half the berries.
- Cook until the wine is almost evaporated.
- Gradually add ½ cup simmering stock, stirring until the stock is fully incorporated.
- Repeat with the remaining stock, 1/2 cup at a time, cooking until the rice is al dente, about 30 minutes overall.
- Add the crème fraîche and lemon zest towards the end, stirring vigorously until incorporated and the rice is creamy.
- Stir in the remaining strawberries and cook for 1 minute.
- Season to taste with more salt and freshly ground black pepper, as needed.
- Divide the risotto among 4 bowls and grate cheese over each serving.
- Garnish each with a few fresh berries, if desired, and a bit more fresh thyme to finish.
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Nutrition
Serving: 1 Serving | Calories: 363 kcal (18%) | Carbohydrates: 55 g (18%) | Protein: 6 g (12%) | Fat: 13 g (20%) | Cholesterol: 14 mg (5%) | Sodium: 986 mg (43%) | Potassium: 348 mg (10%) | Fiber: 3 g (13%) | Sugar: 6 g (7%) | Vitamin A: 1450 IU (29%) | Vitamin C: 31.4 mg (38%) | Calcium: 70 mg (7%) | Iron: 1.6 mg (9%)