Ingredients
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200 g arborio or carnaroli rice (approx. 1 cup)
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1 liter warm vegetable broth (approx. 4 ¼ cups)
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50 ml dry white wine (about 3 tbsp)
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150 g fresh strawberries, finely chopped (approx. 1 cup)
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25–30 g grated Parmesan cheese (approx. ¼ cup)
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½ small onion, finely chopped
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5 ml balsamic vinegar (1 tsp)
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1 tbsp frozen unsalted butter
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Salt, to taste
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Freshly ground black pepper, to taste
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1–2 tbsp extra virgin olive oil
For Serving:
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Thinly sliced strawberries
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Fresh green salad or arugula
Instructions
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Sauté the onions:
In a large sauté pan, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes, until translucent and caramelized. -
Toast the rice:
Add the rice and stir for 2–3 minutes until the grains are lightly toasted and translucent at the edges. -
Deglaze with wine:
Pour in the white wine. Stir constantly and let the alcohol evaporate completely. -
Add broth gradually:
Ladle in the warm vegetable broth one scoop at a time. Stir constantly and wait until most of the liquid is absorbed before adding more. Continue for about 18–20 minutes until the rice is tender but al dente. -
Finish with flavor:
Remove from heat. Add chopped strawberries, frozen butter, grated Parmesan, and balsamic vinegar. Stir vigorously until the risotto is glossy and creamy. Season with salt and pepper. -
Serve:
Plate the risotto hot, topped with sliced strawberries and a handful of green salad or arugula. Serve immediately.
Notes
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For a vegan version: Use vegan butter and plant-based Parmesan.
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Avoid using frozen strawberries — they add excess water and reduce flavor impact.
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Stirring frequently is key to the creamy consistency.
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Don’t skip the balsamic—it intensifies the strawberry flavor beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop / One-Pot
- Cuisine: Italian-Inspired
- Diet: Vegetarian