Strawberry Risotto

Prep
10 mins
Cook
30 mins
Serves
4
Skill
Easy

Risotto Fruit

This risotto is one of the more unusual Italian food recipes you’ll come across. It’s more savoury than sweet – with white wine, stock and parmesan – but its delicate strawberry flavour makes it a great summer starter or supper choice.

Ingredients

30 g Bertolli Original Spread
2 small shallots, finely chopped
250 g Arborio rice
500 g strawberries, hulled-half quartered and remaining roughly chopped
1/2 glass white wine (50ml)
1 litre vegetable stock, kept hot
40 g Bertolli Original Spread
50 g Parmesan cheese, freshly grated plus extra to serve

Method

Heat the Bertolli Spread in a saucepan, add the shallots and sweat on a medium heat.
Stir in the rice and coat each grain. Stir in the white wine and simmer until evaporated.
Add a ladleful of stock, stir and simmer for a minute, then stir in the roughly chopped strawberries.
Gradually add the remaining stock stirring all the time between additions.
When the rice becomes al dente, remove from the heat and stir in the Bertolli Spread and grated parmesan. Leave to rest for a minute.
Top with the quartered strawberries and some more grated parmesan, if desired, and serve.