Strawberry Risotto

This is a fantastic strawberry risotto recipe that works great as an appetizer, or even as a light lunch or dinner. It can also work as a side dish for fish and seafood.





Print


Strawberry Risotto
#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #343434; }

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.

Course Main Course Cuisine Italian

Prep Time 15 minutes minutes Cook Time 28 minutes minutes Total Time 43 minutes minutes

Servings 3 servings

Author Giorgos Tsoulis


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 Metric – US Customary
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.





Related:  Risotto with Italian Veal Sausage, Taleggio & Frangelico Related:  Asparagus and Prosecco Risotto Related:  Pan-seared Abalone with Squid-Ink Risotto Related:  Risotto ‘Cacio e Pepe’  by Chef Massimo Bottura Related: Beetroot Risotto with Gorgonzola
The post Strawberry Risotto appeared first on Chef's Pencil .