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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 10 mins

The Breakfast Book
Serves 6

Breakfast in the garden – what more perfect way to spend it than with a light and gorgeous strawberry risotto? If you’re feeling decadent, treat yourself to some pink bubbly to go with it!

Posted by Anova • Published 17th July 2013 • See Anova's 60 projects » © 2024 Dorset Cereals / Pavilion · Reproduced with permission. · Recipe taken from The Breakfast Book by Dorset Cereals. Recipe photography by James Bowden.

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Step 1
In a large saucepan bring 1 litre / 35fl oz water to a simmer over a medium heat, then reduce the heat to low. You’ll need this hot water to make the risotto.
Step 2
Place another large pan over a medium heat and add the butter. When it has melted, add the rice and stir until it is all coated.
Step 3
Add the cream, sugar and vanilla and cook for 1 minute, stirring gently. Increase the heat to medium-high and stir in one ladle of the hot water, then stir frequently until the water is absorbed.
Step 4
Continue stirring and adding a ladle of hot water at a time, allowing each ladle to be absorbed before adding the next.
Cook until the rice is tender and the risotto has a creamy consistency, about 25 minutes.
Step 5
Remove from the heat and stir in the strawberries until the risotto is light pink.

Serve while still warm.