Ruby Port and Rhubarb Risotto with Sugared Strawberries

Cooking Light.

2 cups sliced strawberries
3/4 cup plus 1 Tbsp sugar, divided
2/3 cup ruby port
1 1/2 cups chopped rhubarb
3 1/2 cups water, divided
2 cups whole milk
1/4 tsp salt
1/8 tsp freshly ground nutmeg
2 Tbsp butter
1 cup uncooked Arborio rice other medium-grain rice
1/2 tsp vanilla extract
1/4 cup (2 oz) mascarpone cheese

1. Combine strawberries and 1 Tbsp sugar in small bowl. Set aside.
2. Combine port and 1/4 cup sugar in a small saucepan over medium-high heat. Bring to a boil; cook 7 min or until slightly thickened. Stir in rhubarb; cook 7 min.
3. Bring 3 1/2 cups water to a simmer in a small aucepan (do not boil). Keep warm over low heat. Combine milk, remaining 1/2 cup sugar, salt, and nutmeg in a separate saucepan; bring to a simmer (do not boil). Keep warm over low heat. Melt butter in a large Dutch oven. Add rice to pan; cook 1 min, stirring constantly. Stir in 1 cup hot water; cook 3 min or until liquid is nearly absorbed, stirring constantly. Add remaining water, 1/2 cup at a time, stirring constantly until each portion of water is absorbed before adding the next. Add milk mixture, 1/2 cup at a time, stirring constantly until each portion of milk is absorbed before adding the next (about 30 min total). Stir in vanilla; cook 1 min. Remove from heat; stir in mascarpone until cheese melts. Place about 1/2 cup risotto in each of 8 bowls and top with 2 Tbsp port mixture and 1/4 cup strawberry mixture.

Yield: 8 servings.