Strawberry risotto

This might seem a strange combination. The strawberries’ sweet flavour mixes amazingly well with the salty flavour of the rice and onion. 
250/300 gr of strawberries
1 onion
40 gr of vegan butter
1 glass of white wine
1 L of vegetable soup
400/500 gr rice

Peel the onion, cut it in very thin slices, put them in a big pan with the butter and let cook until it reaches a light brown colour. Add the rice and let it mix with the onion on low heat, don’t let the rice burn, then add the wine and a glass of soup.

Meanwhile wash the strawberries, cut 3/4 of them in slices to decorate later, 1/2 of the strawberries in small dice and make a juice with the others by using a food mixer. 

When the liquid in the rice has evaporated add the strawberries in bits, the juice and salt to taste. 

Add the rest of the soup little by little until the rice is done. cover it with a lid and let it rest for a minute before serving.

Enjoy it! 


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