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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
10 mins

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!

Posted by Anova Published See Anova's 60 projects » © 2020 Dorset Cereals / Pavilion · Reproduced with permission. · Recipe taken from The Breakfast Book by Dorset Cereals. Recipe photography by James Bowden.
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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.

  • 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.

  • 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.

  • 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.

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