Strawberry Risotto Recipe

Ingredients

Serve 4

• 1 small onion, cut in 4 or 6 pieces

• 2 tbsp extra-virgin olive oil

• 2 cups/400 g Italian risotto rice

• 4 tbsp white wine

• 1 quart/1 liter Vegetable Stock (refer recipe)

• 12 oz/300 g strawberries

• 2 tbsp butter

• 1 tbsp freshly grated Parmesan cheese

• 2 tbsp light/single cream

Method:

1. Sauté the onion in the oil in a large frying pan over medium heat until softened. Discard the onion.

2. Add the rice and cook for 2 minutes, stirring constantly. Pour in the wine and cook until evaporated.

3. Stir in 1/2 cup (125 ml) of the stock. Cook, stirring often, until the stock is absorbed.

4. Continue adding the stock, 1/2 cup (125 ml) at a time, stirring often until each addition is absorbed, until the rice is tender, 15-18 minutes.

5. Wash, clean, and slice the strawberries, reserving 6 whole ones. Add the sliced strawberries to the rice 5 minutes before the end of cooking time.

6. Stir in the butter, Parmesan, and cream. Garnish with the whole strawberries and serve.