The combination of strawberries and risotto might first seem a little strange at first. But this savory dish is nothing but a flavorful and bright surprise. The sweetness of the berries cooks away and you're left with more of a tart flavor. Plus the dish is a lovely shade of pink.
- 4 Cups vegetable stock
- 6 Tablespoons butter
- 1 onion, finely chopped
- 1 1/2 Cup Arborio rice
- 1 3/4 Cup dry white wine
- 2 3/4 Cups hulled strawberries, diced
- 1 Cup heavy cream
- Salt and pepper, to taste
Bring the stock to a boil in a medium pot, then reduce the heat and simmer.
In a large skillet, melt half of the butter. Sauté the onions over low heat until softened. Add in the rice and cook, stirring, until the grains are slightly toasted and covered in the butter. Add the wine and cook for 5 minutes or until the wine has reduced. Add a ladle of hot stock to the rice, stirring, until all of the liquid has been absorbed. Continue this process of adding a ladle of liquid and stirring until absorbed until all of the liquid is used, about 20 minutes.
Add in the strawberries and heavy cream and cook for another 5-8 minutes. Season with salt and pepper.