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Strawberry risotto

[slideshow_deploy id=’1634’]


  • 150gr. arborio rice
  • 150gr. strawberries
  • 750gr. vegetable stock
  • 175gr. (1 wine glass) dry white wineΒ 
  • 2 tbsp butter
  • 2 tbsp (20gr.) celery
  • 50gr. grated parmesan
  • 2 shallots
  • white pepper, salt


  1. Chop the shallots, celery and strawberries.
  2. Melt the butter in a large pot, add the shallots and the celery and sizzle till onion has softened.
  3. Add the rice and stir well for a few minutes.
  4. Add the wine and lower the heat to medium.
  5. When the alcohol evaporates, start adding the broth a ladle at a time. Stir occasionally . This should take 15-20 minutes.
  6. Add the strawberries and cook for about 4 minutes. Stirring is important.
  7. Add the parmesan, salt and pepper, cook for another minute and serve.


Strawberry risotto

Strawberry risotto

Published in Meatless Mondays Pasta / Rice / Quinoa Recipes


  1. Anonymous Anonymous

    Did you mean shallots?

  2. It’s strawberry season here in Afghanistan, so George and I made a variation of this…no risotto so we used brown rice…no parmesan so we used grana padano…and of course πŸ˜‰ no wine. It’s a really inventive and yummy recipe πŸ™‚

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