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Name: Champagne And Strawberry Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 30 ml Strawberry syrup or liquor; 200 g Well flavoured strawberries; 2 tb Butter; 200 g Well flavoured strawberries;; 400 ml Champagne; 150 g Sugar; 400 g Arborio rice; 600 ml Water

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INGREDIENTS

30 ml Strawberry syrup or liquor
200 g Well flavoured strawberries
2 tb Butter
200 g Well flavoured strawberries;
400 ml Champagne
150 g Sugar
400 g Arborio rice
600 ml Water

INSTRUCTIONS

Mix the water and sugar together in a small saucepan and bring to the boil, simmer gently while you begin the risotto. Heat the butter and saute the chopped strawberries until softened. Add the rice and stir to coat, cooking for a moment or two until the butter has been absorbed by the rice. Add the champagne and simmer until there is no alcoholic aroma wafting from the pan, and the rice has absorbed the liquid. Begin to add the sugar syrup, 1 cup at a time, stirring well after each addition and allowing the liquid to be absorbed before the next addition. When all the sugar syrup has been absorbed, remove the pan from the heat. Add the remaining strawberries and strawberry syrup and stir well. Serve immediately. Per serving: 2534 Calories (kcal); 23g Total Fat; (9% calories from fat); 28g Protein; 472g Carbohydrate; 62mg Cholesterol; 324mg Sodium Food Exchanges: 20 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 10 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Champagne And Strawberry Risotto

30 ml Strawberry syrup or liquor
200 g Well flavoured strawberries
2 tb Butter
200 g Well flavoured strawberries;
400 ml Champagne
150 g Sugar
400 g Arborio rice
600 ml Water

Mix the water and sugar together in a small saucepan and bring to the  boil, simmer gently while you begin the risotto.    Heat the butter and saute the chopped strawberries until softened.    Add the rice and stir to coat, cooking for a moment or two until the  butter has been absorbed by the rice. Add the champagne and simmer  until there is no alcoholic aroma wafting from the pan, and the rice  has absorbed the liquid.    Begin to add the sugar syrup, 1 cup at a time, stirring well after  each addition and allowing the liquid to be absorbed before the next  addition.    When all the sugar syrup has been absorbed, remove the pan from the  heat. Add the remaining strawberries and strawberry syrup and stir  well. Serve immediately.        Per serving: 2534 Calories (kcal); 23g Total Fat; (9% calories from  fat); 28g Protein; 472g Carbohydrate; 62mg Cholesterol; 324mg Sodium  Food Exchanges: 20 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;  4 1/2 Fat; 10 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1279g)
Recipe Makes: 1 servings

Calories: 2216
Calories from Fat: 226 (10%)

Amt Per Serving		% DV

	Total Fat 25.1g	33 %
	Saturated Fat 15.1g	76 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 1.4g
Cholesterol 61mg		19 %
Sodium 176.5mg		6 %
Potassium 316.8mg		8 %
Total Carbohydrate 466.6g		137 %
	Dietary Fiber 11.2g	45 %
	Sugars, other 455.4g
Protein 26.2g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2216

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