Strawberry risotto

Chop strawberries and soak in prosecco for at least an hour

Chop small onion and fry gently in olive oil. After it's softened, add rice and toast the kernels for about 2 minutes

Add the glass of strawberries and prosecco straight in the pan. Let the wine evaporate. Stir well and then add about 3/4 of the stock. Continue stirring and adding more stock as needed, season to taste

Continue stirring well until rice is cooked, about 20 mins. Add a good amount of Parmesan and butter at the end and stir until creamy

Serve with a few chopped strawberries :)