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Description
This risotto is becoming fashionable in Italy now as Italians have discovered that fruit can be just as delicious in main courses. Gennaro Contaldo made this dish for the family one summer. It’s an ideal dish when delicious English strawberries are in abundance.
Ingredients
US|METRIC
4 SERVINGS
- 30 grams Bertolli spread
- 2 shallots (x small, finely chopped)
- 250 grams arborio rice
- 500 grams strawberries (hulled - half quantity quartered & remaining roughly chopped)
- 1/2 glass white wine (50ml)
- 1 vegetable stock (x litre, kept hot)
- 40 grams Bertolli spread
- 50 grams Parmesan cheese (freshly grated & extra to serve)
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Directions
- Heat the Bertolli Spread in a saucepan, add the shallots and sweat on a medium heat.
- Stir in the rice and coat each grain. Stir in the white wine and simmer until evaporated.
- Add a ladleful of stock, stir and simmer for a minute, then stir in the roughly chopped strawberries.
NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium210mg9% |
| Potassium450mg13% |
| Protein12g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate70g23% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C130% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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