Strawberry Risotto

How to make Strawberry Risotto

Heat the milk in a saucepan with 500 ml water.

Heat the butter in a sauté pan and stir in the rice.

When it is well coated with the oil, add 2 ladles of the hot milk.

Cook, stirring occasionally, until most of the milk has been absorbed before adding the next 2 ladles. 

Continue in this way for around 15 minutes or until the rice is just tender.

Stir in the strawberries and crème fraiche, then cover the pan and take off the heat to rest for 4 minutes.

Spoon into warm bowls and serve immediately.