Strawberry Risotto

Serves 4-6


Made with Strawberry Marinara


1 jar Strawberry Marinara

4 cups (low sodium) veggie stock

1 onion, finely chopped

6 tablespoons unsalted butter

2 cups arborio rice

1 1/2 cups dry white wine

1 cup heavy cream, optional

3-4 fresh strawberries, for garnish

salt and freshly ground black pepper



Pour the stock into a pan and bring to a boil, then reduce the heat and simmer.

Meanwhile, melt half the butter in another pan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, or until it is softened. Add the rice and cook, stirring, until all the grains are coasted with melted butter.

Add the wine and cook for 5 minutes, or until the alcohol has evaporated. Add a ladleful of the hot stock to the rice and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take about 20 minutes.

10 minutes before the end of cooking time, add the Strawberry Marinara to the risotto and mix. When it is almost ready, gently stir in the cream and season with salt and pepper. Serve garnished with fresh sliced strawberries.