Mamma'S Strawberry Risotto

• 2 cups Par-boiled Baldo Brown Rice for risotto (as indicated in the note above)
• 200 grams Fresh Organic Strawberries (about 12 small strawberries + a few more for garnish)
• 1 Shallot, finely diced
• 5-6 cups Vegetable Broth
• 1/2 tablespoon Extra Virgin Olive Oil
• Pinch Sea Salt
• 1/2 cup White Wine or Champagne (optional)
• dollop dashes Vegan Butter (optional)
• Drop Sugar Free Balsamic Vinegar Glaze (optional)

1. Prepare homemade broth or heat store-bought broth (preferably low sodium and diluted in water to lighten the flavour) in a pot and keep hot throughout the cooking process, as indicated in point 6 above.
2. Heat oil in a wok or skillet over medium heat. Add finely diced shallots and a pinch of salt and saute for 2-3 minutes.
3. Add cooled, par-boiled rice to a very hot pan and dry toast the grains for 2-3 minutes until slightly translucent and hot to the touch (do not brown the rice)
4. Add wine or champagne, if using, and let cook for 5 minutes to allow the alcohol to evaporate.
5. Add sauteed onions to the toasted rice and mix to combine.
6. Cover in broth (about 3-4 ladles), stir and let simmer on medium-low heat.
7. Once broth has been partially absorbed, add another ladle of broth to just cover the rice, stir then let simmer. Repeat this step several times until rice is cooked, but still firm to the bite (al dente). The texture of the risotto should be creamy, not runny or clumpy.
8. In the final step, you can add a dollop of vegan butter or Almond Butter Cream to the risotto (optional) and a drizzle of balsamic glaze (optional) and stir it throughout before plating and serving.
9. Garnish with fresh strawberries and serve hot - buon appetito!

fresh organic strawberries, shallot, vegetable broth, olive oil, salt, white wine, dashes vegan, sugar

Taken from food52.com/recipes/28869-mamma-s-strawberry-risotto (may not work)