Strawberry Risotto – My New Fave Dish

Risotto has always been one of those dishes I turn to when I want comfort, elegance, and a bit of creativity all in one bowl. Recently, though, I stumbled into something unexpected that’s quickly become my new favourite: strawberry risotto. Yes, strawberries, the fruit you usually see topping a pavlova or folded through cream, can transform risotto into a dish that’s fresh, vibrant, and surprisingly sophisticated.

What makes it so special is the balance. The natural sweetness of strawberries doesn’t overpower; instead, it lifts the creamy, starchy rice and plays beautifully with a splash of acidity, a drizzle of good olive oil, or even a crumble of sharp cheese. The result? A risotto that feels both indulgent and light, perfect for spring and summer dining.

The ingredients keep things simple but luxe: carnaroli rice for that creamy, yet structured texture, light vegetable stock (without celery, so the flavours stay clean), a generous knob of salted butter for richness, and a finish of aged balsamic that ties the strawberries and rice together with a tangy depth. And of course, no risotto would be complete without cheese — here I use finely grated Grana Padano, which melts beautifully into the rice while adding that nutty, salty finish.

It’s also a conversation starter. Serve it at a dinner party, and you’ll see the raised eyebrows melt into smiles after that first spoonful. Pair it with a chilled rosé or a dry sparkling wine, and you’ve got yourself a dish that’s equal parts fun and refined.

I love how strawberry risotto challenges tradition while still honouring what risotto is all about: patience, stirring, and building flavour slowly. It’s proof that sometimes, the best dishes come from taking a risk and playing with ingredients in ways you might not expect.

So, here it is: strawberry risotto has officially earned a place on my table and in my heart.

Strawberry Risotto

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.

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)

• 1cup 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 colour.

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.

@jackguyfood