Strawberries risotto

Since we discovered celiac disease, I have reevaluated risotto a lot. I always loved pasta, no matter the seasoning in fact, even with the very simple tomato for me was the best. Then also just to avoid having two different pots, I started making a few more risottos and discovered that even in risotto you can indulge with lots of different ingredients. Even with strawberries.

Ingredients for 4 people:

• 320 g carnaroli rice

• 1/2 onion

• 500 g strawberries

• vegetable broth

• grated parmesan cheese

• butter

• oil

Sauté the onion and add the rice to toast it.

Add the vegetable broth, stirring occasionally.

Wash and cut the strawberries.

Blend half of them and add everything to the risotto just before it is cooked.

Remove from the heat and add the Parmesan cheese and a knob of butter.

Of course you can fade the rice with white wine. Instead of strawberries you can also use blueberries.