Strawberry risotto with nettles

Ingredients for 4 servings:

• 2 cups rice (risotto rice)
• 4 cups water
• 1 onion(s)
• some olive oil
• 1 handful of nettles
• 350 g strawberries
• 1 cup white wine
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Insider tip from an experienced housewife from Tuscany

Cook the rice in twice the amount of water. Add the white wine just before the end of the cooking time and let it cook until cooked through. Be careful not to let the rice dry out! Add a little more liquid if necessary. Finely chop the onion and sauté it in a little olive oil until translucent. Meanwhile, sort the nettles, wash them, shake them dry, and finely chop them. Briefly sauté them with the onion. Immediately stir into the finished risotto. Thinly slice the washed strawberries and stir them into the risotto. Serve immediately as a starter or, by increasing the quantity of ingredients, as a main course.