Strawberry Risotto
A delicious risotto recipe with strawberries which works great as a lunch, light dinner or an appetizer, but also as a side for fish and seafood.
Ingredients
- 200 g arborio rice or carnaroli rice
- 1 l vegetable broth
- 50 ml white wine
- 150 g strawberries finely chopped
- 25-30 g parmesan grated
- ½ onion finely chopped
- 5 ml balsamic vinegar
- 1 tbsp butter frozen
- salt
- pepper
- extra virgin olive oil
For serving:
- strawberries cut into thin slices
- green salad
Instructions
- Place a pan over medium heat and let it warm up. Add a little olive oil and the onion, and sauté for about 3-4 minutes until caramelized.
- Add the rice and sauté for another 2-3 minutes.
- Deglaze with wine and allow the alcohol to evaporate.
- Pour in the broth in batches and mix with a wooden spoon at regular intervals.
- Repeat the process until the fluid is absorbed and the rice is cooked.
- Remove from the heat, season with salt and pepper, add the strawberries, butter, Parmesan and balsamic vinegar, and stir constantly with a wooden spoon to give it a creamy texture.
- Serve the risotto with extra strawberries and salad.
Notes
Chef’s tip: This type of risotto can also be served with fish.
Tried this recipe?Let us know how it was!