Cook the Book: Strawberry Risotto
Need a gluten free and vegetarian side dish? Cook the Book: Strawberry Risotto could be an awesome recipe to try. This recipe serves 4. One portion of this dish contains approximately 7g of protein, 40g of fat, and a total of 765 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. A mixture of butter, strawberries, heavy cream, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mediterranean cuisine.
Pour the stock into a pan and bring to a boil, then reduce the heat and simmer.
Meanwhile, melt half the butter in another pan.
Add the onion and cook over low heat, stirring occasionally, for 5 minutes, or until it is softened.
Add the rice and cook, stirring, until all the grains are coated with melted butter.
Add the wine and cook for 5 minutes, or until the alcohol has evaporated.
Add a ladleful of the hot stock to the rice and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
Meanwhile, set a few whole strawberries aside for the garnish and mash the remainder in a bowl. Ten minutes before the end of the cooking time, add the mashed strawberries to the risotto. When it is almost ready, gently stir in the cream and season with salt and pepper.
Serve garnished with the reserved whole strawberries.