Strawberry Rice Pudding Risotto Food

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STRAWBERRY RICE PUDDING RISOTTO



Strawberry Rice Pudding Risotto image

Provided by Tyler Florence

Categories     dessert

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

1 quart strawberries, rinsed and hulled
1 1/2 cups sugar
1 1/2 cups water
1 1/4 cups Arborio rice
1 quart milk
1 lemon, zest finely grated and juiced
1 vanilla bean, seeds scraped

Steps:

  • Rinse and hull strawberries. In a small saucepan over medium heat, cook strawberries, 1/2 cup sugar, and lemon juice. When berries are soft, gently mash and set aside to cool.
  • In a large saucepan, bring the water to a boil. Add the rice and cook until almost all the water has evaporated. Lower the heat to medium and add the milk, scraped vanilla seeds, and lemon zest. Stir frequently until the pudding has thickened, about 20 minutes. Stir in remaining sugar and allow to cool.
  • To serve, swirl strawberry mixture into rice pudding. Alternately, layer pudding and strawberry mixture in tall clear glasses.

RISOTTO-STYLE STRAWBERRY RICE PUDDING



Risotto-Style Strawberry Rice Pudding image

Provided by Tyler Florence

Categories     dessert

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 8

1 quart strawberries, rinsed and hulled
1 cup sugar
1 lemon, zest finely grated and juiced
1 quart milk
1 vanilla bean, seeds scraped
2 tablespoons butter
1 cup Arborio rice
Pinch kosher salt

Steps:

  • Cut strawberries into medium-size dice. In a small saucepan over medium-low heat, add strawberries, 1/4 cup sugar, and lemon juice. Cook until berries are soft and the juices have thickened slightly, about 10 to 15 minutes. Set aside to cool.
  • Heat the milk in a medium saucepan over medium-low heat until it starts to steam. Remove one cup of milk, set it aside, and keep it warm. Stir into the larger pan of milk the remaining sugar, the vanilla bean and seeds, and the rice. Lower heat and cook, stirring constantly, until the rice is tender, about 20 minutes. Add the reserved milk, lemon zest, butter, and salt. Stir well and remove from the heat. This should have a more liquid consistency than regular risotto.
  • To serve, layer rice pudding and strawberry mixture in tall clear glasses. Chill.

STRAWBERRY RISOTTO (RISOTTO ALLE FRAGOLE) RECIPE - (4.3/5)



Strawberry Risotto (Risotto alle fragole) Recipe - (4.3/5) image

Provided by cookism

Number Of Ingredients 10

1 tbsp of Olive Oil
Two Knobs of Butter
1/4 of Onion (finely chopped)
200 g of Arborio Rice
60 ml of Dry White Wine
400 to 500 ml of Hot Vegetable Stock
250 g of Strawberries (hulled and chopped into chunks, keep some for garnishing)
50 g of Grated Parmesan Cheese, plus extra to serve
Salt (to taste)
Balsamic Vinegar (to serve)

Steps:

  • 1. Heat large pan over medium heat. Add in a knob of butter and olive oil. 2. When the butter-oil mixture is heated, add in diced onions and sweat it until translucent and aromatic. Stir in rice followed by white wine and cook till the alcohol has evaporated. Stirring regularly prevents the rice from burning and sticking onto the pan. 3. Reduce the heat to low. Pour in a ladle of stock or two, stir frequently and allow it to simmer for a minute. 4. Stir in strawberry chunks and add in more stock along the way, one ladle at a time until the liquid in the pan is reduced and absorbed into the rice. 5. Continue to cook till rice turns al dente. Remove from heat and add in another knob of butter, freshly grated parmesan and salt to taste. Cover pan with a lid and allow it to stand for a minute. 6. Serve with strawberries, grated parmesan and a little drizzle of balsamic vinegar as you wish. Enjoy!

STRAWBERRY RICE PUDDING



Strawberry Rice Pudding image

I have only had rice pudding once and it is my mom's favorite. Adding fresh strawberries can only make this pudding better. The recipe is from Just Berry Recipe's website.

Provided by lauralie41

Categories     Dessert

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups skim milk
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon salt
1/3 cup long-grain rice
2 teaspoons margarine or 2 teaspoons butter
1 teaspoon Equal sugar substitute, or 3 or 4 pkts. EQUAL, to taste
2 1/2 cups strawberries, fresh and sliced
skim milk (optional)

Steps:

  • In a two quart saucepan bring to a boil the two cups of skim milk, ground nutmeg, ground allspice, and salt. Stir in the rice, cover, and cook over low heat for approximately 30 minutes or until most of the milk is absorbed. Stir occasionally while cooking.
  • Remove pan from, stir in margarine and Equal sugar substitute. Let cool, than cover and chill in the refrigerator. Just before serving, gently fold in strawberries and add additional milk if desired.

Nutrition Facts : Calories 156.4, Fat 2.6, SaturatedFat 0.6, Cholesterol 2.5, Sodium 169.1, Carbohydrate 27, Fiber 2, Sugar 5, Protein 6.6

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