Strawberry Risotto: A Fresh Take on a Classic Dish

A playful twist on a classic Italian dish, this strawberry risotto balances creamy carnaroli rice with the sweetness of ripe strawberries, the brightness of Prosecco, and the depth of aged balsamic and Grana Padano. Perfect for spring or summer dining with a chilled glass of sparkling wine.

Why Strawberry Risotto?

Risotto has always been a go-to dish for comfort and elegance. Recently, I discovered something unexpected: strawberry risotto. Yes, strawberries—the fruit often seen on pavlova or in desserts—can elevate risotto into a fresh and sophisticated dish.

The Balance of Flavors

What makes strawberry risotto special is its balance. The natural sweetness of strawberries enhances the creamy, starchy rice without overpowering it. This delightful combination works beautifully with a splash of acidity, a drizzle of good olive oil, or even a sprinkle of sharp cheese. The result is a risotto that feels both indulgent and light, making it perfect for spring and summer dining.

Simple Yet Luxurious Ingredients

The ingredients for this dish are simple yet luxurious. Use carnaroli rice for its creamy and structured texture. Light vegetable stock—without celery—keeps the flavors clean. A generous knob of salted butter adds richness, while a finish of aged balsamic ties the strawberries and rice together with a tangy depth. Finally, no risotto is complete without cheese. Finely grated Grana Padano melts beautifully into the rice, adding a nutty and salty finish.

A Conversation Starter

Serve this dish at a dinner party, and watch as raised eyebrows turn into smiles after that first spoonful. Pair it with a chilled rosé or a dry sparkling wine, and you have a dish that is both fun and refined.

The Art of Making Risotto

Strawberry risotto challenges tradition while honoring the essence of risotto: patience, stirring, and building flavor slowly. It proves that the best dishes often come from taking risks and experimenting with unexpected ingredients.

Ingredients (Serves 4)

• 1 ½ cups carnaroli rice
• 750 ml light vegetable stock (no celery)
• 2 tablespoons salted butter, plus extra for finishing
• 1 small shallot, finely diced
• 2 cups ripe strawberries, hulled and diced (reserve a few for garnish)
• 1 cup Prosecco
• ½ cup finely grated Grana Padano, plus extra for serving
• Aged balsamic vinegar, for finishing
• Olive oil, for cooking
• Sea salt & freshly ground black pepper, to taste
  
  

Method

1. Warm the stock: Place the light vegetable stock in a small saucepan over low heat to keep it hot throughout the cooking process.
2. Start the base: In a wide pan, heat a drizzle of olive oil. Add the shallot and cook gently until softened and translucent.
3. Toast the rice: Add the carnaroli rice to the pan and stir for 2–3 minutes until each grain is lightly toasted and coated.
4. Deglaze with Prosecco: Pour in the Prosecco and let it bubble away, stirring until it’s mostly absorbed into the rice.
5. Build the risotto: Begin adding the hot stock, one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next. Continue until the rice is al dente and creamy (about 18–20 minutes).
6. Add strawberries: Stir in the diced strawberries during the last 5 minutes of cooking. They should soften slightly but still hold their freshness and color.
7. Finish: Remove from the heat and stir through the remaining butter and the grated Grana Padano. Season with salt and pepper to taste.
8. Plate & garnish: Spoon into bowls, drizzle with aged balsamic, and top with extra cheese and a few slices of fresh strawberry.
   
   

Serve immediately with a glass of Chablis.

Strawberry risotto has officially earned a place on my table and in my heart. It’s a dish that embodies creativity and the joy of cooking. Enjoy this delightful recipe and let it inspire you to explore new flavors in your kitchen.

@jackguyfood