for 4 person

Balsamic strawberries

200 g	strawberries, cut in half or into quarters
2 tbsp	white balsamic vinegar

Risotto

1 tbsp	butter
2	shallots, finely chopped
300 g	risotto rice (e.g. Carnaroli)
2 dl	white wine
8 dl	vegetable bouillon, hot
80 g	grated Parmesan
2 tbsp	butter, cut into pieces
1 tbsp	white balsamic vinegar
300 g	strawberries, cut in half or into quarters
	salt and pepper to taste

Serve

½ bunch

basil, leaves torn off

How it's done

Balsamic strawberries

Mix the strawberries and balsamic in a bowl, set aside.

Risotto

Heat the butter in a wide pan. Add the shallots, sauté for approx. 2 mins. Add the rice and sauté for approx. 5 mins. until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is just al dente. Add the cheese, butter, balsamic and strawberries, mix in, season.

Serve

Plate up the risotto, top with the balsamic strawberries and basil.

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