Strawberry Risotto

This vibrant and unexpected risotto is a retro Italian dish from the 70s. It brings together the delicate sweetness of strawberries, the richness of creamy arborio rice, and a touch of white wine for a meal that will wow your guests. 

close-up of wooden spoon in strawberry risotto






























Tell Me About This Strawberry Risotto

I bought this Strawberry & Rose Risotto mix at Marshall’s (pre-Covid 😅) and never got the chance to cook it…until NOW! 

My CSA box came with 3 pints of sparkle-y ruby-red strawberries! 🍓✨

So I went into my cabinet of curiosities (the food version of Guillermo del Toro’s) and pulled out this one! 

I did a quick Google search and learned that Strawberry Risotto is a retro Italian dish from the 70s! So I’m excited to bring it back to life.

Now, this isn’t a sweet dish—it’s savory.

I know it sounds…”interesting” but what if I told you the strawberries taste like a combination of flowers and tomatoes.

Not as scary now, right? 😉

T <3


strawberry risotto ingredients_______________________________

This Strawberry Risotto is Perfect for: 

  • Wowing dinner party guests 
  • A pink-themed party 
  • A gender reveal party (IT’S A GIRL!) 
  • Using up lots of farm-fresh strawberries 
  • Having fun and getting creative with your cooking 

plate of strawberry rose risotto garnished with lemon and mint

Strawberry Risotto

Servings: 4 servings


  • 3 ¾ cups vegetable stock
  • 4 tablespoons butter
  • 1 small yellow onion
  • 1 cup arborio rice
  • 1 cup whole strawberries
  • ¼ cup grated Parmesan
  • Salt and pepper


  • Strawberries finely diced
  • Grated Parmesan
  • Fresh Mint


  • Pour the stock into a small pot over medium heat, and keep at a gentle simmer.
  • Meanwhile, melt 2 tablespoons of butter in a medium skillet over medium-low heat. Add the onion, stirring occasionally until softened. Add the rice and stir until lightly toasted, about 5 minutes.
  • Add the wine and cook until the alcohol evaporates. Add the hot stock, one ladleful at a time, stirring until the stock is almost absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. The rice will be tender and creamy when it's done.
  • Meanwhile, mash the strawberries in a bowl. Add the mashed strawberries, Parmesan, and remaining 2 tablespoons butter to the risotto.
  • Garnish with diced strawberries, some extra parm, and fresh mint.


FOR A BLUEBERRY RISOTTO replace strawberries with blueberries.
FOR MORE FLAVOR garnish the strawberry risotto with balsamic vinegar, risotto, and baby arugula. 


Food for Thought

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