(Risotto with strawberries - Our recipe)

12 tablespoons olive oil
4 tablespoons dried chives
300 g (10 1/2 oz) strawberries
200 ml (7 fl oz - 3/4 cups) dry white wine
1,1 l (40 fl oz - 5 cups) vegetable stock
400 g (14 oz) rice

Time:
preparation: 5 minutes
cooking: 25 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Prepare stock, following the instructions on the package. Store it boiling while you're cooking your risotto.
Meanwhile in a large saucepan, add olive oil, dried chives and rice. Cook for 3-4 minutes until rice looks milky. Add wine, and simmer until absorbed, stirring.
At this point add 2 ladlefuls of vegetable stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
A minute before the end of cooking, add the strawberries, washed and puréed in a blender or food processor. You have to put apart 4 or 5 fruits to garnish.
Serve after 5-10 minutes.