Basil and Strawberry risotto

Serves 4

Whilst this sounds rather sweet and pudding-like it is actually an Italian speciality.
The addition of lots of onion and balsamic vinegar makes it totally savoury.

Basil and Strawberry risotto
  • 2 tbs balsamic vinegar
  • 500g strawberries
  • 3 tbs olive oil
  • 2 large onions — finely chopped
  • 1 red chilli (optional) — finely chopped
  • ½ tsp salt
  • 450g risotto rice
  • 250ml rosé wine
  • 25g butter
  • 25g basil leaves — shredded
  • Grated parmesan

About half an hour before you want to start cooking, quarter the strawberries and mix with
the balsamic vinegar to infuse. Reserve a few for garnish.

  • In a large saucepan heat the olive oil over a low heat and add the onions, salt and chilli if using.
  • Cook very gently until soft but not at all brown.
  • Stir in the rice and turn to coat all the grains in oil.
  • Turn up the heat a little and add the wine.
  • Once absorbed stir in the strawberries with any juices.
  • Have a jug of 1 litre of boiling water to hand and add enough to just cover the rice.
  • Cook, stirring gently every few minutes, and adding more water as needed until the rice is cooked to
    'al dente'. All rice is different — you may not need all of the water, or you may need a little more!
  • Stir in the basil, butter and 30g parmesan and leave to rest for 5 minutes.
  • Serve with extra parmesan and halved strawberries to garnish.

This is great served with a plain green salad with the addition of plenty of green herbs like flat leaf parsley, garlic chives and some shredded sorrel leaves.