Description
Sweet and savory Strawberry Risotto, a delightful twist on a classic dish, perfect for a unique meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1 ½ cups Arborio rice
- ½ cup dry white wine or vegetable broth
- 4 cups vegetable broth, warmed
- 1 cup fresh strawberries, hulled and quartered
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large saucepan over medium heat. Add the chopped shallot and cook until softened, about 3-5 minutes.
- Add the Arborio rice to the saucepan and stir for 1-2 minutes until the edges of the grains become translucent.
- Pour in the white wine or vegetable broth and stir constantly until it is completely absorbed by the rice.
- Begin adding the warmed vegetable broth, one ladleful at a time, stirring continuously until each addition is absorbed before adding the next. This process will take about 18-20 minutes, or until the rice is creamy and al dente.
- Stir in the quartered strawberries during the last 5 minutes of cooking.
- Remove the risotto from the heat. Stir in the Parmesan cheese and butter until melted and well combined.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately, garnished with fresh basil.
Notes
- For a richer flavor, use a good quality dry white wine.
- Adjust the amount of Parmesan cheese to your liking.
- The risotto should be creamy, not dry. Add more broth if needed.
- Fresh strawberries are key for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 12g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg