recipes
Savoury strawberry risotto
2023-05-03
Ingredients
- 80g butter (Valio)
- 1 tbsp olive oil
- 1 onion, finely chopped
- 350g canaroli rice
- Salt and pepper to taste
- Good splash white wine
- 1 litre hot vegetable stock (Knorr)
- 300g strawberries, hulled and diced small
- 150ml single cream (Elmlea)
- 1 dried white gbejna (Hanini)
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Method
Heat the butter and sauté the chopped onion till soft for 5-6 minutes. Add in the rice and cook for 1 minute before splashing in the wine to evaporate. Season with salt and pepper and continue to cook adding in a ladleful of the hot vegetable stock. When the risotto is half cooked, add in the chopped strawberries and single cream and continue to cook till soft. Grate in half of the white gbejna, mix well and serve into bowls. Top with more grated gbejna and serve immediately drizzled with balsamic reduction.
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