Strawberry risotto, a very simple but really tasty first course and beautiful to present, with its pink color and delicate flavor. Quick to prepare, it’s suitable for many occasions, from a spring lunch to a Valentine’s Day menu… the procedure is very easy, like a classic risotto, but with the addition of strawberries (partly in puree, partly in pieces). Try this recipe, it will take you a few minutes but you’ll impress everyone at the table!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Seasonality: Spring, Valentine's Day
- Energy 400.07 (Kcal)
- Carbohydrates 72.70 (g) of which sugars 5.08 (g)
- Proteins 8.41 (g)
- Fat 7.97 (g) of which saturated 0.31 (g)of which unsaturated 0.49 (g)
- Fibers 3.16 (g)
- Sodium 413.96 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup Carnaroli rice
- 1 cup strawberries (net of waste)
- Half shallot
- vegetable broth
- 1/3 cup cream cheese
- Half glass prosecco (or another white wine)
- extra virgin olive oil (or butter)
- 1 sprig lemon thyme (to taste)
- salt
- pepper
Tools
- Pan
- Small pot
Preparation
Clean the strawberries, wash and cut them into pieces. Set aside about 1/3, and mash the remaining ones with a fork to make a puree.
Finely chop the shallot and sauté it in a pan with a little oil or a small piece of butter.
Add the rice and toast it for a few seconds. Deglaze with the white wine and let the alcohol evaporate.
Cover with the hot vegetable broth and cook the risotto in the classic way, stirring frequently and adding more broth as needed (1).
About 3/4 of the way through cooking, add the strawberry puree and stir (2). Adjust salt and pepper if necessary.
When the rice is cooked (it will take about 20-25 minutes), turn off the heat, add the strawberry pieces and the cream cheese (3).
If desired, you can add a few leaves of lemon thyme (or regular thyme) for flavor.
Mix well to incorporate the cheese and make the risotto creamy.
Strawberry risotto is ready, serve it on plates and enjoy it hot… bon appétit!
Tips and Notes
Choose sweet and ripe strawberries, otherwise the risotto will be too acidic.
You can use Carnaroli or Vialone Nano rice.
You can use Philadelphia, robiola, mascarpone, or you can replace the cream cheese with classic butter.
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