Springtime Risotto with Strawberries and Prosecco for Two

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 until each grain is coated and looks a little translucent, about 2 minutes. Next, pour in the Prosecco and keep stirring until the liquid has mostly soaked in.

Step 2

Now, add about half a cup of the warm broth, stirring until it’s absorbed. Then, add another half cup of broth along with the strawberries, and stir again until the liquid is taken up. Keep going by adding half a cup of broth, then the Grana Padana and goat cheese, stirring until everything is creamy and the broth is absorbed.

Step 3

Continue adding the broth in half-cup increments, stirring constantly, until the rice is tender but still has a slight bite—this should take around 18 minutes in total. Once it’s ready, turn off the heat and let it sit for a couple of minutes to settle.

Step 4

Serve the risotto on two plates and finish each with a small drizzle of balsamic vinegar on top. Enjoy!