INGREDIENTS

INSTRUCTIONS

Mix the water and sugar together in a small saucepan and bring to the
boil, simmer gently while you begin the risotto.
Heat the butter and saute the chopped strawberries until softened.
Add the rice and stir to coat, cooking for a moment or two until the
butter has been absorbed by the rice. Add the champagne and simmer
until there is no alcoholic aroma wafting from the pan, and the rice
has absorbed the liquid.
Begin to add the sugar syrup, 1 cup at a time, stirring well after
each addition and allowing the liquid to be absorbed before the next
addition.
When all the sugar syrup has been absorbed, remove the pan from the
heat. Add the remaining strawberries and strawberry syrup and stir
well. Serve immediately.
Converted by MC_Buster.
Per serving: 2534 Calories (kcal); 23g Total Fat; (9% calories from
fat); 28g Protein; 472g Carbohydrate; 62mg Cholesterol; 324mg Sodium
Food Exchanges: 20 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
4 1/2 Fat; 10 Other Carbohydrates
Converted by MM_Buster v2.0n.

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