About this recipe:This is a unique risotto that also works equally well with scallops or prawns. It still tastes savoury, but it's lovely and creamy and makes a beautiful Valentine's day or special occasion starter. Give it a try!
2 tablespoons olive oil
1/2 onion, finely chopped
150g cooked chicken breast, diced
10-15 firm strawberries
250g risotto rice
200ml white wine
600ml vegetable or chicken stock
2 tablespoons fresh cream
6 tablespoons Parmesan cheese
Salt and pepper, to taste
Fresh parsley, to garnish
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Method Prep:10min › Cook:40min › Ready in:50min
Heat olive oil in a frying pan and gently fry the onion. Add rice (unwashed), and cook until rice becomes soft and slightly transparent. Add wine and some of the stock and cook over medium heat, stirring occasionally. As the stock gets absorbed, add more and stir again. Repeat until rice has cooked about 10 - 12 minutes. Remove from direct heat.
Add cooked chicken, chopped strawberries and stir through. Pour over cream, add Parmesan and season with salt and pepper.
Transfer to a serving dish, decorate with sliced strawberries and sprinkle with parsley.
SImple to make and delicious. I love the sweetness complementing the savoury. As a matter of interest, has anyone estimated calories on this one - my calculator has 1 serving at about 490. Does that sound right? - 20 Aug 2012