Strawberry & mint risotto recipe | Vegetarian

Written by Mind Yourself on January 30, 2012 in Nutrition | Recipes - No comments
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Remember the idea behind Meatless Monday is to start the week off with a focus on health and awareness of the impact our meat consumption is having on the environment. So, if you do not have time to cook the strawberry & mint risotto recipe, feel free to choose from our directory listing of Chicago Vegan and Vegetarian Restaurants.

Serves 4

4 cups vegetable stock
3 tablespoons olive oil
1 red onion, finely chopped
1 1/2 cups Arborio rice
1 3/4 cups dry white wine
2 1/2 cups of strawberries
1 handful of fresh mint leaves
Salt and pepper to your taste
3 tablespoons of grated parmesan cheese

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

In the mean time, heat the olive oil in a pot. Add the onion and cook over low heat, stirring occasionally, for 3 minutes, or until the onion softens. Add the rice and cook, stirring, until all the grains are slightly golden.

Add the wine and cook for 4-5 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 occasionally until each addition has been absorbed. This process will take about 20 minutes. Between minute 13-15, add the chopped strawberries. Then add salt and pepper to taste.

Once the rice is ready, turn off the fire and add the fresh mint leaves, finely chopped.
Add the parmesan cheese, stir and serve this vegetarian meal. For presentation, add some halved fresh strawberries and a fresh mint leaf to the top.

Tip: If you want to add a little more flavor let the strawberries soak in the dry white wine over night.

Spread the word in Chicago about Meatless Monday.

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