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Strawberry Risotto Recipe
Strawberry risotto is an unusual risotto recipe. Fresh and colorful, this recipe is very easy-to-make. Given its particularity and its note of color, rice with strawberries is a dish perfect for special occasion.Strawberry risotto is not an ancient recipe of traditional Italian cuisine. It's a relatively recent dish that has now become a classic of Italian recipes.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 584 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 onion small and white
- 1 liter vegetable broth ~4 cups
- 100 ml Prosecco wine ½ cup, or other sparkling white wine
- 350 g rice 1 ¾ cup, Carnaroli or Arborio
- 350 g strawberries ¾ pound
- 40 g unsalted butter ⅓ stick
- 50 g Parmigiano Reggiano cheese ½ cup, grated
- 3 tablespoons olive oil extra virgin
- salt to taste
- balsamic vinegar a few drops, optional
- mint a few leaves to decorate, optional
Instructions
- wash the strawberries then dry them well. Remove the green tuft and cut them into small pieces. Keep a few whole strawberries for the final decoration.
- Chop the onion and sauté over medium heat in a pan with 3 tablespoons of extra virgin olive oil.
- Add the rice and cook for ⅔ minutes, always stirring, untill the grains are slightly glassy.
- Add the white wine, stir and let it evaporate, over high heat. We recommend a Prosecco wine.
- Then add the hot vegetable stock. At first, there will be a sizzle: part of the stock, in contact with the hot pan, evaporates. Then immediately add another ladle of stock. During cooking, the rice must always be covered with stock; in this way it releases the starches and the grain does not break.
- Halfway through cooking, after about 8 minutes, add half of chopped strawberries, stirring constantly. Strawberries become creamy and give the risotto its characteristic color.
- When the rice is cooked, after another 8/10 minutes, turn off the heat. Add grated Parmigiano cheese and butter. Stir to combine and finish with the remaining strawberries.
- Strawberry risotto is ready! You can add two or three drops of balsamic vinegar, a few mint leaves and decorate with fresh strawberries.
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Nutrition Information
Serving
100g
Calories
584kcal
(29%)
Carbohydrates
83g
(28%)
Protein
12g
(24%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.3g
Cholesterol
30mg
(10%)
Sodium
1201mg
(50%)
Potassium
289mg
(8%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
887IU
(18%)
Vitamin C
53mg
(59%)
Calcium
195mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 584
% Daily Value*
| Serving | 100g | |
| Calories | 584kcal | 29% |
| Carbohydrates | 83g | 28% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 1201mg | 50% |
| Potassium | 289mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 887IU | 18% |
| Vitamin C | 53mg | 59% |
| Calcium | 195mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.