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. 


  One thought on “Strawberry Risotto

  1. Maman
    May 16, 2023 at 11:09 am


    • Tess
      June 24, 2023 at 1:17 pm


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