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| Strawberry Risotto |
| 2 Servings |
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| INGREDIENTS |
1 cup Arborio Risotto
1/2 cup ripe strawberries or raspberries
1 tbs mild curry
4 oz prosecco
2 cup vegetable stock
1 small vidal sweet onion
2 tbs butter unsalted
2 tbs olive oil
4 oz 35% cream
salt & pepper
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| METHOD |
| Finely chop sweet onion, saute until golden in olive oil.
Add Risotto-low heat-cook until golden.
Slowly add stock-stirring until liquid is absorbed approx.
15 minutes.
Add chopped strawberries, curry and prosecco.
Cook slowly for approx. 5 minutes, stir in butter until smooth.
Add cream, cook 2 more minutes.
Granish with fresh strawberry and spring of mint. |
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