Strawberry Risotto
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
28 mins
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Total Time
43 mins
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Servings
3 servings
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Course
Main Course
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Cuisine
Italian
Strawberry Risotto
Description
This Strawberry Risotto recipe begins by caramelizing finely chopped onion in olive oil, then toasting arborio rice to develop a nutty base. Wine is added and allowed to evaporate before gradually adding vegetable broth, cooking the rice to a creamy consistency. Once cooked, diced strawberries, frozen butter, grated Parmesan, and balsamic vinegar are stirred in to blend sweet and savory notes.
The final risotto is smooth and creamy with tender grains and bursts of strawberry flavor. The balsamic vinegar enhances the fruitiness with mild acidity, while Parmesan contributes umami depth. Additional sliced strawberries served on top add texture and fresh brightness.
Serve this risotto alongside a green salad for a light meal or as an accompaniment to fish dishes, where the sweet and savory balance complements delicate seafood flavors. The dish showcases the use of fresh fruit in a traditional Italian rice preparation with a creative twist.
A chef’s tip notes this risotto works well paired with fish, expanding serving options. The subtle sweetness and elevated texture make it a dish that blends dessert-like notes with savory richness.
Ingredients
- 200 g arborio rice or carnaroli rice
- 1 l vegetable broth
- 50 ml white wine
- 150 g strawberries finely chopped
- 25-30 g parmesan grated
- ½ onion finely chopped
- 5 ml balsamic vinegar
- 1 tbsp butter frozen
- salt
- black pepper
- extra virgin olive oil
For serving:
- strawberries cut into thin slices
- green salad
Instructions
- Place a pan over medium heat and let it warm up. Add a little olive oil and the onion, and sauté for about 3-4 minutes until caramelized.
- Add the rice and sauté for another 2-3 minutes.
- Deglaze with wine and allow the alcohol to evaporate.
- Pour in the broth in batches and mix with a wooden spoon at regular intervals.
- Repeat the process until the fluid is absorbed and the rice is cooked.
- Remove from the heat, season with salt and pepper, add the strawberries, butter, Parmesan and balsamic vinegar, and stir constantly with a wooden spoon to give it a creamy texture.
- Serve the risotto with extra strawberries and salad.
Notes
- This risotto pairs well with fish dishes for a balanced meal.
User Reviews
Overall Rating
4.9
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