Strawberry and mint risotto

Ingredients for 4 servings:

• 250 g risotto rice
• 500 g strawberries
• 3 sprigs of mint
• 1 lemon(s), organic, juice and zest
• 1 shallot(s)
• 3 tbsp oil
• 100 ml white wine
• 650 ml vegetable stock
• e.g. Parmesan
• some pepper berries, pink, pink

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

summery pink risotto

Wash and hull the strawberries. Cut about half into very small pieces. Cut the other half into slightly larger pieces (1-2 cm). Grate the lemon zest and set the lemon aside, sliced. Separate the mint leaves from the stems and chop finely. Peel the shallot and cut into fine strips. Heat the oil in a saucepan. Add the shallot and sauté briefly. Add the rice and sauté until translucent. Deglaze with white wine. Gradually add the vegetable stock and let the rice swell. Once about half of the vegetable stock has been absorbed by the rice, add the very small strawberry pieces to the pan. When the stock is used up, squeeze the lemon juice over the rice. Add the remaining strawberries, the mint, and the lemon zest and stir in. Add Parmesan cheese to the rice, if desired, and stir in. Serve the rice on plates and scatter some peppercorns decoratively over the rice.