Strawberry Risotto - Chef Recipe by Shawn Sheather
A sweet, decadent strawberry risotto, best served with a rich double chocolate chip ice cream.
10 Fuji apples, peeled, cored and very thinly sliced
Juice of 1 lemon
70 g white sugar
4 Tbs unsalted butter, melted
Preheat oven to 180°C.
Toss apples with lemon juice, sugar and melted butter in a 22 x 33 x 6.5 cm baking tin. Arrange slices in a tight, even layer. Lay baking paper over the top of the apples and cut a 3–4 cm slit in each corner. Wrap whole tray with foil and place smaller baking tray or pan on top to weigh apples down. Bake for 4–5 hours until golden and caramelised. Serve warm with ice cream.
Credits: Images and recipes from One Pan Roasts by Molly Shuster Murdoch Books, RRP $35.00.
Photo Credits: Images and recipes from One Pan Roasts by Molly Shuster Murdoch Books, RRP $35.00.