Strawberry Risotto Recipe | Cook the Book
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
1 cup Arborio rice
2 tablespoons olive oil
1/2 onion, diced
3 cups vegetable broth
1/4 cup white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese
3 tablespoons butter, divided
2 cups fresh strawberries, hulled and sliced
Directions
Heat olive oil in a large saucepan over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the Arborio rice and stir to coat with the oil and onion. Cook for 1 minute, stirring constantly. Pour in the white wine and stir until it is absorbed by the rice. Add 1 cup of vegetable broth to the pan and stir until it is absorbed by the rice. Continue adding broth, 1 cup at a time, stirring constantly until all of the broth has been absorbed by the rice . The risotto should be creamy but still slightly firm when done cooking. Remove from heat and stir in 2 tablespoons of butter, Parmesan cheese, salt, pepper, and sliced strawberries. Stir until combined and serve immediately. Enjoy!.
