Strawberry risotto

For 4 people
400 g rice
extra virgin olive oil
vegetable broth
1 onion
200 g strawberries (or 400 if you overdo it and want a risotto is particularly rich and tasty)
salt
pepper
1/2 cup dry white wine (optional)

Put some oil in a pan and sauté the chopped onion.
When the onion is browned add the rice, stir thoroughly and add the vegetable stock.
Season with salt and pepper.
Towards half cooked add the strawberry puree (leaving however any cut in pieces with choreography), and stir before serving.
During cooking you can also add half a glass of dry white wine.