This strawberry risotto went down a treat so jot this deliciously, cheesy, fruity meal down!
Approx. for 2 people
Ingredients:
- 1/4 glass white wine
- Arborio rice
- 400-500ml vegetable stock
- 10 strawberries (approx.) cut into pieces
- 1/4 onion diced
- 3 tbsp. grated Parmesan
- A piece of butter for frying and another smaller piece to set dish at the end
Method:
Heat a piece of butter in a saucepan and add the diced onion. Fry lightly then add the risotto. Give it a twirl and add the wine. Stir it for a bit until the alcohol evaporates, then start adding the vegetable broth slowly, slowly. Lower the heat to medium gas and keep adding the broth. Add about 3/4 of it and leave it on medium heat for about 10-12’ until it becomes al denté. Add the diced strawberries, give it a stir, add the rest of the broth. Switch fire off, add a small piece of butter and the Parmesan and let it rest for about 5’.
Voilà
Tip: strawberries can be replaced with lemon peel for a zesty flavour
(All ingredients from Froutopia)
