Poached Cherry Risotto

Indulge in the luxurious flavors of Poached Cherry Risotto, a perfect union of creamy Arborio rice and the sweet-tart brilliance of fresh cherries poached in red wine. This elegant dish is elevated with layers of flavor from sautéed shallots, salty Parmesan cheese, and a touch of vibrant poaching liquid for a stunning color and depth. Gently folded cherries add bursts of juiciness, while a hint of thyme leaves a fresh, aromatic finish. Perfect for entertaining or a special dinner, this recipe seamlessly marries sweet and savory into a visually stunning, restaurant-quality meal. Ready in under an hour, this cherry-infused risotto is as impressive as it is comforting—ideal for anyone seeking a unique twist on a classic favorite!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 2 cups Fresh cherries, pitted
• 1 cup Red wine
• 4 cups Vegetable stock
• 3 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 1 medium Shallot, finely minced
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons Sugar
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper, freshly ground
• 2 sprigs Fresh thyme, for garnish

Directions

Step 1

In a medium saucepan over medium heat, combine the red wine, sugar, and lemon juice. Bring to a gentle simmer and add the pitted cherries.

Step 2

Poach the cherries for 5-7 minutes, or until they are tender but still hold their shape. Remove the cherries with a slotted spoon and set them aside. Reserve the poaching liquid.

Step 3

In a separate large saucepan, bring the vegetable stock to a gentle simmer. Keep it warm over low heat.

Step 4

In another large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the minced shallot and cook until soft and translucent, about 2-3 minutes.

Step 5

Stir in the Arborio rice and toast it for 1-2 minutes, ensuring the grains are well coated in the oil and butter mixture.

Step 6

Add a ladleful of warm vegetable stock to the rice, stirring constantly until the liquid is mostly absorbed. Continue adding the stock one ladleful at a time, stirring frequently, until the rice is creamy and cooked through but still slightly al dente. This should take about 18-20 minutes.

Step 7

Stir in 2 tablespoons of the reserved red wine poaching liquid to the risotto for added color and flavor.

Step 8

Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.

Step 9

Gently fold the poached cherries into the risotto, reserving a few for garnish.

Step 10

To serve, divide the risotto among plates or bowls. Garnish with the reserved poached cherries and a sprig of fresh thyme. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1879.1g)

Amount per serving	% Daily Value*
Calories	1863.1

Total Fat 85.5g	0%
Saturated Fat 35.3g	0%
Polyunsaturated Fat 5.5g
Cholesterol 133mg	0%
Sodium 5298.8mg	0%
Total Carbohydrate 203.0g	0%
Dietary Fiber 19.8g	0%
Total Sugars 82.8g
Protein 42.1g	0%

Vitamin D 0IU	0%
Calcium 677.8mg	0%
Iron 7.8mg	0%
Potassium 2858.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.0%

Protein: 9.6%

Carbs: 46.4%