Splendid Strawberry Risotto

Strawberries… in risotto? Give it a try, you won’t regret it. You might be dubious when you first see the words strawberry and risotto together, and we totally get that, but hear us out.

Once the strawberries are cooked into the risotto, the sweetness will dissipate, giving the risotto a unique strawberry flavor without being cloyingly sweet. The combination of flavors will be incredible—fresh and rich, all at once.

Photo credits: Serious Eats


  • 950 ml vegetable stock
  • 6 tablespoons butter
  • 1 onion, finely chopped
  • 500 grams Arborio rice
  • 600 grams dry white wine
  • 1kg grams hulled strawberries
  • 235 ml heavy cream
  • Salt and freshly ground white pepper


  • Pour the stock into a pan and bring to a boil, then reduce the heat and simmer.
  • Melt half the butter in another pan.
  • Add the onion and cook over low heat, for 5 minutes
  • Add rice and cook, stirring, until all the grains are coated with melted butter.
  • Add the wine and cook for 5 minutes, or until the alcohol has evaporated.
  • Add a ladleful of the hot stock to the rice and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time.
  • Meanwhile, set a few whole strawberries aside for the garnish and mash the remainder in a bowl.
  • Gently stir in the cream and season with salt and pepper.
  • Garnish dish with reserved whole strawberries


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