- 500 grams Strawberries
- 2 shallots
- 800 milliliters Vegetable broth
- 4 tablespoons vegetable oil
- 250 grams Arborio rice
- 200 milliliters dry white wine
- 50 grams butter
- 50 grams grated Parmesan
- peppers (freshly ground)
Rinse and dry strawberries, remove stems. Cut one half into quarters or eighths and set side, cut the rest into small pieces. Peel shallots and dice finely. Heat vegetable broth.
Heat oil in a pan and saute shallots until translucent. Add rice and cook, stirring, until rice is translucent. Add half of wine and chopped strawberries.
Once wine has been absorbed, add the rest of wine and continue to cook, stirring, until wine is absorbed. Add hot broth and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Add butter and parmesan and stir. Fold in remaining strawberries. Season with salt and pepper.
Meanwhile, heat oil in a pan and saute herbs for a few seconds until crispy. Drain on paper towels.
Place risotto on plates, garnish with grated parmesan and crisped herbs. Serve.