Strawberry risotto is not an arthouse rice pudding, it is savoury with a lovely bittersweet quality.
Ingredients
- 450g strawberries, washed, hulled and roughly diced
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 medium onions, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1/2 tsp salt
- 400g risotto rice
- 200ml rosé or white wine, about a glass
- 1 tbsp butter
- 1 small bunch fresh basil, finely shredded
- 50g Parmesan, grated
Method
- 1. Marinate the strawberries by tossing them in the balsamic vinegar and letting them macerate for about 30 minutes.
- 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.
Nutritional info
Per serving: 601kcals, 16.1g fat (6g saturated), 13.6g protein, 98.4g carbs, 11.1g sugar, 1g salt
Chef's tip
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.
Wine Recommendation
Pick an off-dry rosé (not sweet, not bone-dry) – a good Rosé d’Anjou from France, perhaps, to go with this.