Method

1. Heat the olive oil in a large, heavy based pot. Add the leek and sauté over a medium heat until soft and sweet smelling.

2. Add half the strawberries and season with salt and pepper. Cook until soft, stirring occasionally. Add the rice and mix well until it takes on a brighter white colour.

3. Stir in white wine and then the stock. Reduce the heat and simmer for approximately 20 minutes or until the rice is cooked. Add a little more stock if necessary.

4. Add the cheese and butter and the remaining strawberries, stirring until creamy. Taste and, if necessary add salt and pepper (a little more black pepper will give the risotto a sharper flavour).

 

To serve:
Spoon the risotto into the middle of a bowl and serve immediately.

This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.