Strawberry Risotto

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

1. Warm the olive oil in a large saucepan set over medium heat. Stir in the diced onion and cook it until it has softened, about 5 minutes.
2. Add the Arborio rice to the pan, stirring so the grains pick up the oil and onion. Cook for 1 minute, keeping the rice moving the whole time.
3. Pour in the white wine, then stir until the rice has taken it in.
4. Add 1 cup of vegetable broth and stir until the liquid has been absorbed. Keep going with the remaining broth, adding it 1 cup at a time and stirring constantly, until the rice has absorbed all of it, about 20 minutes. When it is ready, the risotto should look creamy while the rice still has a little firmness.
5. Take the pan off the heat and stir in 2 tablespoons of butter, the Parmesan cheese, salt, pepper, and sliced strawberries. Mix until everything is combined, then serve immediately.