Strawberry Breakfast Risotto
Extract from The Breakfast Book • By Dorset Cereals • Published by Pavilion
About
The Breakfast Book
Serves 6
Breakfast in the garden – what more perfect way to spend it than with a light and gorgeous strawberry risotto? If you’re feeling decadent, treat yourself to some pink bubbly to go with it!
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Phoenix M. favorited Strawberry Breakfast Risotto
09 Sep 22:04
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18 May 11:58
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08 Jan 22:39
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iscrafte added Strawberry Breakfast Risotto to Om nom nom!
25 Dec 14:28
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iscrafte favorited Strawberry Breakfast Risotto
25 Dec 14:27
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08 Sep 11:00
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Christina H. favorited Strawberry Breakfast Risotto
28 Jul 21:06
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24 Jul 23:37
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Step 1
In a large saucepan bring 1 litre / 35fl oz water to a simmer over a medium heat, then reduce the heat to low. You’ll need this hot water to make the risotto.
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Step 2
Place another large pan over a medium heat and add the butter. When it has melted, add the rice and stir until it is all coated.
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Step 3
Add the cream, sugar and vanilla and cook for 1 minute, stirring gently. Increase the heat to medium-high and stir in one ladle of the hot water, then stir frequently until the water is absorbed.
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Step 4
Continue stirring and adding a ladle of hot water at a time, allowing each ladle to be absorbed before adding the next.
Cook until the rice is tender and the risotto has a creamy consistency, about 25 minutes. -
Step 5
Remove from the heat and stir in the strawberries until the risotto is light pink.
Serve while still warm.
