Strawberry Breakfast Risotto
The Breakfast Book
Posted by Anova
About
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!
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You Will Need (6 things)
- 200 g Strawberries , sliced
- 100 g Caster Sugar
- 200 g Arborio Rice
- 50 g unsalted Butter
- 240 ml Single Cream
- 2 tsp good Vanilla Extract
Steps (5 steps, 10 minutes)
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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.
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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.
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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.
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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. -
5
Remove from the heat and stir in the strawberries until the risotto is light pink.
Serve while still warm.