Strawberry Risotto

READY IN: 1hr 10mins
Recipe by mollypaul

A very unusual savory dish as published in our local paper. Cooking time is approximate.

Top Review by swissmel

This is a really exciting recipe. Its perfect for spring. I first found it in a swiss cooking magazine and tried it because it was seasonal and I had strawberries on hand. The mix of flavours is so delicate and delicious it shouldnt be overlooked because of the ingredients. The colour is beautiful. One has to be a bit adventerous, but its worth it!

Ingredients Nutrition


  1. Heat stock in medium saucepan, and keep it at a low simmer, covered.
  2. Melt butter over low heat in large, heavy-bottomed pan.
  3. Sauté onion until softened but not brown, 5 to 10 minutes.
  4. Add rice and toast it for several minutes, stirring with a wooden spoon to coat grains in butter.
  5. Increase heat to medium-low and add wine. Cook until it evaporates.
  6. In a bowl, mash berries roughly with potato masher.
  7. Set aside.
  8. Begin adding stock, one ladleful at a time, cooking and stirring constantly.
  9. Add another ladleful when the previous is just about absorbed.
  10. Keep pot at a low but active simmer.
  11. You'll be stirring and adding for about 20 minutes.
  12. Halfway through cooking process, add mashed berries.
  13. When rice is almost tender, stir in cream and season with salt and pepper.

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