Risotto with strawberries

After one awful week at work we ended up on Friday evening finally cooking our risotto and it was surprisingly good, after all the conversions from europe unit system to USA one...

Below is the list of ingredients that we used:
- 8 strawberries
- 1 glass of white wine or a glass of light beer (cheaper here!)
- 1 lt or 34 oz of vegetable broth
- X cups of Arborio rice (we found it at Randall)
- 2 tablespoon of butter
- a slice of red onion (0.2 inches thick)

We washed the strawberries, and cut them in big pieces (approx 0.5 inches): we kept the two best looking strawberries for the decoration. We cut the slice of onion in smaller pieces. We did a vegetable broth (you can also buy an already cooked one, I like this country!): we cut in big pieces an onion, a celery, and two carrots, we put a teaspoon of extra-vergin olive oil in the pan, once that the oil is hot we added the vegetables, left them for one minutes and then added one 34oz of water and a bouillion cube.
We melted a tablespoon of butter in a pot. Note that you need a pot with a cover. As soon as the butter is entirely melted we added the pieces of the onion. After one minute (when th onion started changing color), we added the pieces of 6 strawberries and left them for one minute. Then we added the rice, and after two minutes we added the glass of white-wine/beer (we used the miller lite, and it worked). Once that the wine/beer is evaporated, we added a dipper of broth to the rice, mixed the rice untill the broth is evaporated, then add a dipper of rice, mixed untill the broth is evaporated... You have to do this for 15 minutes.
After this, we turned off the flame, stired the other tablespoon of butter, covered the pan and left it for 1 minutes. In the meantime, we cut the remaining strawberries in big pieces. We served the risotto decorated with these strawberries and we really enjoied.

Now, we are ready for a new working week... actually, I need to think at a new receipe for the next week.
Have a good week
Laura