Cocotte, round Risotto with strawberries




15 min.

cooking time

20 min.
  • Melt the butter in a Cocotte and steam the onions on a low heat for about 5 minutes until they become translucent. Add the rice and stir for a few minutes to brown until it becomes translucent.
  • Add the white wine and stir thoroughly. As soon as the wine has boiled away, gradually add the broth until this has been completely absorbed by the rice. After 10 minutes add the diced strawberries.
  • When the rice is cooked (after about 15 minutes), remove the pan from the heat source and add the Mascarpone and grated Parmesan. Stir through thoroughly, cover and let it stand for 2 minutes before serving. Garnish with the remaining strawberries.

450 g Vialone Nano rice

500 g strawberries

20 g butter

1 onion

1.5 liter vegetable broth

100 ml dry white wine

2 tbsp. olive oil

80 g Mascarpone

80 g grated Parmesan

Salt, pepper