If you've ever eaten apples or grapes with cheese at the end of a meal you will know that fruit is a versatile food. Strawberry risotto is a recipe that happily marries the flavours of strawberries, chilli and Parmesan. You do have to be willing to stand and stir while this cooks - so clear some time and enjoy!
Serves 4
Takes 1¼ hours
Per serving:
601kcals
16.1g fat (6g saturated)
13.6g protein
98.4g carbs
11.1g sugar
1g salt
1. Marinate the strawberries by tossing them in the balsamic vinegar and letting them macerate for about 30 minutes.
You could omit the chilli if you like, although the subliminal heat is all part of the fun. Don't use plonk for risotto – make it with a wine you would enjoy drinking.
2. Put 1 litre water in a large pan and bring to a gentle simmer – or use boiled water straight from the kettle. (Unlike traditional risotto, you don't need stock for this recipe.)
3. Heat the olive oil in a good, wide-bottomed saucepan and add the chopped onions and chilli. Add the salt. Stir a couple of times then lower the heat. Cover the pan and allow the onion to 'sweat' for a good 10-15 minutes. Check to make sure it is not catching or browning – lower the heat further if you think it might.
4. When the onion is very soft and translucent, add the risotto rice, raise the heat and stir in the rosé or white wine. Let the wine bubble and evaporate. Now add the strawberries and all their juices. Add enough of the simmering water to just cover the rice. Cook and stir continuously – but gently – until all the water has been absorbed. Cover again and repeat the process. By the time the second lot of water has been absorbed, the rice should be al dente. Take it off the heat.
5. Stir in the butter, shredded basil and half the grated Parmesan. Cover and set aside for 5 minutes. Check the seasoning and serve with the remaining Parmesan.
© delicious. magazine
Pick an off-dry rosé (not sweet, not bone-dry) – a good Rosé d'Anjou from France perhaps – to go with this.
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