Strawberry Risotto By Gennaro

1. 1

   Heat the Bertolli Spread in a saucepan, add the shallots and sweat on a medium heat.

2. 2

   Stir in the rice and coat each grain. Stir in the white wine and simmer until evaporated.

3. 3

   Add a ladleful of stock, stir and simmer for a minute, then stir in the roughly chopped strawberries.

4. 4

   Gradually add the remaining stock stirring all the time between additions.

5. 5

   When the rice becomes al dente, remove from the heat and stir in the Bertolli Spread and grated parmesan. Leave to rest for a minute.

6. 6

   Top with the quartered strawberries and some more grated parmesan, if desired, and serve.

No additional tips available.