Strawberry Risotto

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 6 1/4 cups vegetable stock (this amount is approximate)
• 3 tablespoons butter
• 1 onion, chopped
• 2 cups arborio rice
• 1 1/2 cups dry wine
• 2 3/4 cups strawberries, hulled
• 1/2 cup light cream
• salt & fresh ground pepper, to taste

Recipe

• 1 heat stock in medium saucepan, and keep it at a low simmer, covered.
• 2 melt butter over low heat in large, heavy-bottomed pan.
• 3 sauté onion until softened but not brown, 5 to 10 minutes.
• 4 add rice and toast it for several minutes, stirring with a wooden spoon to coat grains in butter.
• 5 increase heat to medium-low and add wine. cook until it evaporates.
• 6 in a bowl, mash berries roughly with potato masher.
• 7 set aside.
• 8 begin adding stock, one ladleful at a time, cooking and stirring constantly.
• 9 add another ladleful when the previous is just about absorbed.
• 10 keep pot at a low but active simmer.
• 11 you'll be stirring and adding for about 20 minutes.
• 12 halfway through cooking process, add mashed berries.
• 13 when rice is almost tender, stir in cream and season with salt and pepper.