Strawberry risotto is an unusual but surprisingly delicious dish that combines the creamy and enveloping flavor of risotto with the sweetness and freshness of strawberries.
The aroma of thyme perfectly blends with this risotto, giving it an extra kick.
It is a perfect dish to serve at a dinner to impress your guests.
Spring is approaching, and with it, the time when strawberries are tastier and more delicious. Try this recipe and let yourself be won over by the unique contrast of flavors. Not to mention the colors of this dish, I find it beautiful and scenic in its simplicity!!
Shall we see how to prepare it?
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 cup Carnaroli rice
- 1 cup strawberries
- 2 1/2 cups vegetable broth
- 1/2 yellow onion
- to taste olive oil
- 1 tbsp butter
- 1/2 glass dry white wine
- sprigs thyme
- to taste grated Parmesan cheese
Steps
Prepare the broth and keep it boiling.
Wash and dry the strawberries well.In a low pot, make a soffritto with chopped onion, a drizzle of oil, and a knob of butter.
Meanwhile, cut the strawberries into small pieces. When the onion is wilted and transparent, add the strawberries and cook for a few minutes.Add the rice, toast it, and season with the mixture, stirring. When hot, deglaze with white wine.
Once evaporated, start adding a couple of ladles of hot broth. Add more broth as it gets absorbed and continue cooking.Once ready, remove from heat and stir in the grated cheese and thyme leaves. Transfer to a serving plate, and if desired, finish with a sprinkle of pepper.
The strawberry risotto is ready to enjoy.
👉If you tried my recipe, let me know in the comments, and especially let me know if you liked it!!
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