Strawberry Risotto


350 g Strawberries hulled and chopped into 4
1 litre chicken stock
1 onion finely chopped
30g butter
60 ml Morella Grove EVOO
1 1/3 cups Arborio rice
1/2 cup white wine
Garlic chopped
2 cups grated Parmigiano Cheese
1/4 cup Mint leaves

1. Melt butter and oil in deep pan
2. Add garlic and onion, stir until translucent
3. Add rice and stir until coated in mixture
4. Add wine and simmer for 3 minutes
5. Add a cup of stock and stir until liquid absorbed
6. Repeat step 5 until all liquid is used
7. Add chopped strawberries
8. Season with salt and pepper
9. Add chopped mint and cheese