A risotto out of the ordinary, with strawberries marinated in balsamic vinegar and basil. A perfect recipe for the season!
Prep Time: 45 minutes
Cook Time: 30-35 minutes
Difficulty: easy
Serves: 4
Type: vegetarian
Ingredients
For the strawberries in balsamic vinegar
- 7 oz strawberries, halved or quartered (200 g)
- 2 tablespoons balsamic vinegar
For the risotto
- 1 tbsp. butter
- 2 shallots, finely chopped
- 10.6 oz risotto rice (300 g)
- 3/4 cup + 2 tbs white wine (2dl)
- 2 x 1 3/4 cup hot vegetable stock (8dl)
- 2.8 oz grated Parmesan cheese (80 g)
- 2 tbsp. butter, cut into pieces
- 1 tbsp. balsamic vinegar
- 10.6 oz strawberries, halved or quartered (300 g)
- salt and pepper to taste
For the dressing
- ½ bunch basil, leaves removed
Instructions
For the strawberries with balsamic vinegar: mix the strawberries and vinegar in a salad bowl, then set aside.
For the risotto: melt the butter in a frying pan. Add the shallots and sauté for 2 minutes. Add the rice and cook for around 5 minutes, stirring until translucent.
Add the wine and reduce almost completely. Pour in the stock as it cooks, stirring frequently and ensuring that the rice is always covered with liquid. Simmer for about 20 minutes, until the rice is al dente.
Add the cheese, butter, balsamic vinegar and strawberries, mix well and season.
Sprinkle with basil and serve immediately.
