Strawberry Risotto

Name: Strawberry Risotto
Prep time: PT0D0H0M
Cook time: PT0D0H35M
Total time: PT0D0H35M
Yield: 4
Ingredients: 3 cups chicken stock, preferably homemade; 1 cup strawberries, washed and hulled; 2 Tbsp. unsalted butter; 1 cup arborio rice; ¼ cup dry white wine; ¾ cup freshly grated Parmigiano-Reggiano; Kosher salt and freshly ground black pepper

Berries make an unexpectedly fragrant, delicate addition to the creamy Italian rice dish.

Serves
4
Time
35 minutes

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN

By SAVEUR Editors

Updated on July 7, 2023

This unusual, pastel-pink strawberry risotto recipe is a great way to use up those out-of-season (or past-their-prime) berries kicking around your fruit drawer. The dish was a popular menu item at Italian restaurants in the 80s—and we’re all for its comeback.

Featured in “Can This Berry Be Saved?” by Warren Schultz.

Ingredients

3 cups chicken stock, preferably homemade
1 cup strawberries, washed and hulled
2 Tbsp. unsalted butter
1 cup arborio rice
¼ cup dry white wine
¾ cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper

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Instructions

Step 1

In a small pot, bring the stock to a boil, then add the berries and boil for 30 seconds. Using a slotted spoon, transfer to a food processor or blender and purée; set aside. Turn off the heat.

Step 2

To a large pot set over medium-low heat, add the butter. When it’s melted, add the rice and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the wine and cook until absorbed, about 4 minutes. Add ½ cup of the reserved stock and cook until absorbed, then continue with the remaining stock. (The total cook time should be about 25 minutes.)

Step 3

Remove from the heat and stir in the purée and Parmigiano, then season with salt and black pepper to taste and serve immediately.

In a small pot, bring the stock to a boil, then add the berries and boil for 30 seconds. Using a slotted spoon, transfer to a food processor or blender and purée; set aside. Turn off the heat.
To a large pot set over medium-low heat, add the butter. When it’s melted, add the rice and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the wine and cook until absorbed, about 4 minutes. Add ½ cup of the reserved stock and cook until absorbed, then continue with the remaining stock. (The total cook time should be about 25 minutes.)
Remove from the heat and stir in the purée and Parmigiano, then season with salt and black pepper to taste and serve immediately.