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.
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? 😉
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
- 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.