Strawberry Risotto Pancakes With Coconut Ice Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables | 1 | Servings | ||
INGREDIENTS
| Strawberries, chopped | ||
| Aborio rice | ||
| Chopped onions | ||
| Butter | ||
| Coconut milk | ||
| Cream | ||
| Vegetable stock | ||
| White wine | ||
| Ready-made pancakes | ||
| Sugar | ||
| Butter | ||
| Lemon | ||
| Oranges | ||
| Lime | ||
| Brandy |
INSTRUCTIONS
Place some butter in a hot pan. Add the olive oil, onions and cook until brown and then add the rice and saute. Add the white wine, strawberries and vegetable stock. Mix well. In a small pan heat some more strawberries and add sugar and brandy. Add this to the risotto with some extra butter, coconut milk and single cream. Pancakes Heat some butter in a frying pan and add the sugar, lemon, orange juice and allow to brown. Introduce the pancakes to the mixture and top with the zest of lemons, oranges and limes. Add brandy and flamb, then add orange and lemon juice. Serve with some coconut ice cream. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3325
Calories From Fat: 2193
Total Fat: 249.6g
Cholesterol: 718.7mg
Sodium: 140.1mg
Potassium: 2893.6mg
Carbohydrates: 150.1g
Fiber: 27.5g
Sugar: 91g
Protein: 16.5g