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Strawberry risotto recipe from CAYDENSMUM |
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Ingredients500g strawberries1½ litres vegetable or chicken stock 2 tbsp olive oil 20g butter 1 onion (finely chopped) 450g risotto rice 100ml dry white wine salt and freshly ground black pepper 80g mascarpone 80g grated Parmesan cheese |
Handy HintYou could replace the strawberries with raspberries or blueberries. |
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Method1. Cut the strawberries into quarters, saving the 12 smallest for decoration.2. Set the stock simmering on the hob. 3. Heat the oil and butter in a large, lidded, heavy-based pan and cook the onion, over a low heat for 5 minutes, without allowing it to colour. 4. Add the rice and stir for 2 minutes until translucent. Then add the wine and stir well. Once it has evaporated, add the stock little by little as each spoonful is absorbed by the rice. Season. 5. After the rice has been cooking for 10 minutes, add the quartered strawberries. 6. Once the rice is cooked (after around 16 minutes), remove from the heat, add the mascarpone and Parmesan, stir and cover for 2 minutes. Serve decorated with the remaining strawberries, cut into little pieces. |
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