Sweet Risotto with Strawberry Puree


Rating: 3.67 / 5.00 (6 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:













Instructions:

Fry the long-grain rice in the fat, stirring, for 2 min. until translucent.

Mix the milk with a quarter of a liter of water and salt and pour. Slit the vanilla pod lengthwise and add. Cook the long-grain rice with the lid closed over medium heat for 15 20 minutes, stirring occasionally. The rice grains must be soft on the outside but still have bite on the inside.

In the meantime, blanch (scald) the apricots, skin, halve and core, then cut into wedges. Rinse, clean and quarter the strawberries. Mash half of the strawberries with powdered sugar and juice of one lemon.

Add apricot wedges, strawberry quarters and crème fraîche to the risotto and heat briefly.

Sprinkle the risotto with the chopped pistachios and serve with the strawberry puree.

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