Have you ever tried a risotto that’s different from the usual, able to astonish at the very first bite? Strawberry risotto is one of those special recipes that wins you over for its balanced flavors: delicate, slightly sweet and with a pleasantly fresh note.
The preparation is simple and follows the classic risotto steps, with a small extra touch: the strawberries, which are marinated in white wine to enhance their flavor. During cooking they are added to the rice, creating a really interesting contrast. The result is a creamy, fragrant dish that is also very attractive to look at because of its delicate color.
For the final creaming, don’t skip butter and parmesan — they will make the risotto even more enveloping.
Serve it very hot, perhaps decorated with a few pieces of fresh strawberry and a mint leaf, and you will surely impress.
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Minutes
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for Strawberry Risotto
- 1 2/3 cups Carnaroli rice
- 2 cups strawberries
- Half onion
- 1/3 cup white wine
- 4.25 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 3 tbsp butter
- 1/3 cup grated Parmesan
- to taste salt
- 4 strawberries
- to taste mint
Preparation STRAWBERRY RISOTTO
Wash the strawberries, remove the stems, cut them into pieces and let them marinate in the white wine for at least 15 minutes, then drain them and collect the wine in a bowl.
Peel the onion and chop it finely.
Heat the oil in a pan, add the chopped onion and let it soften for a couple of minutes; add the rice and toast it for a few minutes, stirring constantly, then deglaze with the wine you used to marinate the strawberries.
Add the hot vegetable broth until it just covers the rice and let it cook for about 10 minutes, stirring often and adding more broth as it dries. (You can use ready-made broth or bouillon, or read how to prepare vegetable broth).
At this point add the strawberries and finish cooking the risotto (it will take another 5–10 minutes, depending on the cooking time indicated on your rice package). Stir often and continue to add more broth as needed.
Adjust the salt, stir and remove from the heat.Add the grated Parmesan and the butter, mix well and let the risotto rest for a couple of minutes.
Serve the strawberry risotto on plates and garnish with a few strawberry pieces and a few fresh mint leaves.
Serve immediately.
Notes
You can cream your risotto with a soft cheese as an alternative to Parmesan.
If you liked this recipe you might also be interested in the Arugula and Strawberry Salad or the Strawberry Detox Water or the Strawberry and Cream Bundt Cake.
