Sweet Strawberry Risotto

Serves 4

• 2 tablespoons unsalted butter

• 1 cup (185g) Arborio rice, rinsed

• 2¹/₂ (625g) cups milk

• ¹/₃ cup (70g) sugar

• 2 teaspoons vanilla extract

• Zest and juice of 1 orange

• 270g can coconut milk

• 300g strawberries, washed, hulled and sliced

• 50g pistachios, chopped

Add butter to the thermo bowl and melt.

1 minutes

50°C

1

Insert butterfly. Add rice and ¹/₄ cup (60g) of milk.

3 minutes

100°C

1

Add all remaining ingredients, except strawberries and pistachios.

18 minutes

100°C

1

Let stand for 10 minutes. Spoon the sliced strawberries into the bottom of small bowls or glasses, top with risotto, garnish with sliced strawberries and a smattering of pistachios.