Strawberry risotto pancakes with coconut ice cream

Yield: 1 servings

Measure Ingredient
\N \N Strawberries; chopped
\N \N Aborio rice
\N \N Chopped onions
\N \N Butter
\N \N Coconut milk
\N \N Cream
\N \N Vegetable stock
\N \N White wine
\N \N Ready-made pancakes
\N \N Sugar
\N \N Butter
\N \N Lemon
\N \N Oranges
\N \N Lime
\N \N Brandy



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.


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.

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