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.
- 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.