Mix the water and sugar together in a small saucepan and bring to the boil, simmer gently while you begin the risotto.

Heat the butter and saute the chopped strawberries until softened.

Add the rice and stir to coat, cooking for a moment or two until the butter has been absorbed by the rice. Add the champagne and simmer until there is no alcoholic aroma wafting from the pan, and the rice has absorbed the liquid.

Begin to add the sugar syrup, 1 cup at a time, stirring well after each addition and allowing the liquid to be absorbed before the next addition.

When all the sugar syrup has been absorbed, remove the pan from the heat. Add the remaining strawberries and strawberry syrup and stir well. Serve immediately.

Per serving: 2534 Calories (kcal); 23g Total Fat; (9% calories from fat); 28g Protein; 472g Carbohydrate; 62mg Cholesterol; 324mg Sodium Food Exchanges: 20 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 10 Other Carbohydrates