Best 7 Savory Strawberry Risotto Recipes

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Savory strawberry risotto is a unique and delicious dish that combines the sweetness of strawberries with the savory flavors of risotto. This dish is perfect for a special occasion or a romantic dinner. The combination of flavors and textures in this dish is sure to impress your guests. The risotto is creamy and rich, while the strawberries add a pop of sweetness and color. Whether you are looking for a new recipe to try or a way to impress your friends, savory strawberry risotto is a great choice.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY RISOTTO RECIPE



Strawberry Risotto Recipe image

Strawberry risotto is an unusual risotto recipe. Fresh and colorful, this recipe is very easy-to-make. Given its particularity and its note of color, rice with strawberries is a dish perfect for special occasion. Strawberry risotto is not an ancient recipe of traditional Italian cuisine. It's a relatively recent dish that has now become a classic of Italian recipes.

Provided by Recipes from Italy

Categories     risotto recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 little white onion
1 liter of vegetable stock
100 ml (1/2 cup) of sparkling white wine
350 g (1 3/4 cup) of strawberries
350 g (1 1/2 cup) of Carnaroli rice
40 g (1/3 stick) of unsalted butter
50 g (1/2 cup) grated Parmigiano cheese
3 tablespoons of extra virgin olive oil
a few drops of balsamic vinegar of Modena (optional)
a pinch of fine salt
a few mint leaves to decorate (optional)

Steps:

  • Wash the strawberries then dry them well. Remove the green tuft and cut them into small pieces. Keep a few whole strawberries for the final decoration.
  • Chop the onion and sauté over medium heat in a pan with 3 tablespoons of extra virgin olive oil. Add the rice and cook for 2/3 minutes, always stirring, untill the grains are slightly glassy.
  • add the white wine, stir and let it evaporate, over high heat. We recommend a Prosecco wine. Then add the hot vegetable stock. At first, there will be a sizzle: part of the stock, in contact with the hot pan, evaporates. Then immediately add another ladle of stock. During cooking, the rice must always be covered with stock; in this way it releases the starches and the grain does not break.
  • Halfway through cooking, after about 8 minutes, add half of chopped strawberries, stirring constantly. Strawberries become creamy and give the risotto its characteristic color.
  • When the rice is cooked, after another 8/10 minutes, turn off the heat. Add grated Parmigiano cheese and butter. Stir to combine and finish with the remaining strawberries. Strawberry risotto is ready! You can add two or three drops of balsamic vinegar, a few mint leaves and decorate with strawberries.

Nutrition Facts : ServingSize 100 g, Calories 386 calories

STRAWBERRY RISOTTO



Strawberry Risotto image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 main-dish servings

Number Of Ingredients 7

4 to 5 cups no-salt-added chicken stock
1 tablespoon olive oil
1/2 cup minced onion
1 cup diced strawberries
1/4 cup Marsala
1 cup Arborio rice
2 tablespoons Parmigiano Reggiano

Steps:

  • Heat stock and keep warm.
  • Heat oil in a heavy-bottomed pot and saute onion until it softens.
  • Add strawberries and cook until they lose their color and soften, stirring often.
  • Stir in the Marsala and cook until it is almost absorbed.
  • Stir in the rice and cook about 30 seconds.
  • Begin adding the stock, about one cup at a time, and cook over medium heat, stirring often, until liquid is almost absorbed. Repeat until rice is tender and creamy but still a little firm in the center.
  • Stir in the cheese and serve. Start the meal with a plate of freshly steamed asparagus topped with a little olive oil and balsamic vinegar.

Nutrition Facts : @context http, Calories 728, UnsaturatedFat 12 grams, Carbohydrate 110 grams, Fat 18 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 972 milligrams, Sugar 14 grams

STRAWBERRY RICE PUDDING RISOTTO



Strawberry Rice Pudding Risotto image

Provided by Tyler Florence

Categories     dessert

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

1 quart strawberries, rinsed and hulled
1 1/2 cups sugar
1 1/2 cups water
1 1/4 cups Arborio rice
1 quart milk
1 lemon, zest finely grated and juiced
1 vanilla bean, seeds scraped

Steps:

  • Rinse and hull strawberries. In a small saucepan over medium heat, cook strawberries, 1/2 cup sugar, and lemon juice. When berries are soft, gently mash and set aside to cool.
  • In a large saucepan, bring the water to a boil. Add the rice and cook until almost all the water has evaporated. Lower the heat to medium and add the milk, scraped vanilla seeds, and lemon zest. Stir frequently until the pudding has thickened, about 20 minutes. Stir in remaining sugar and allow to cool.
  • To serve, swirl strawberry mixture into rice pudding. Alternately, layer pudding and strawberry mixture in tall clear glasses.

STRAWBERRY RISOTTO RECIPE | COOK THE BOOK



Strawberry Risotto Recipe | Cook the Book image

I must admit that when I came across this recipe for Strawberry Risotto from Recipes from an Italian Summer, I was dubious. The combination didn't seem overly appealing at first, but it stuck with me and after a few days I decided that it was time to stop speculating on what it would taste like and get cooking. The fact that I had three quarts of strawberries sitting in my fridge didn't hurt either.

Provided by Caroline Russock

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 8

4 cups vegetable stock
6 tablespoons butter
1 onion, finely chopped
1 1/2 cups risotto rice
1 3/4 cups dry white wine
2 3/4 cups hulled strawberries
1 cup heavy cream
Salt and freshly ground white pepper

Steps:

  • Pour the stock into a pan and bring to a boil, then reduce the heat and simmer.
  • Meanwhile, melt half the butter in another pan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, or until it is softened. Add the rice and cook, stirring, until all the grains are coated with melted butter.
  • Add the wine and cook for 5 minutes, or until the alcohol has evaporated. Add a ladleful of the hot stock to the rice and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
  • Meanwhile, set a few whole strawberries aside for the garnish and mash the remainder in a bowl. Ten minutes before the end of the cooking time, add the mashed strawberries to the risotto. When it is almost ready, gently stir in the cream and season with salt and pepper. Serve garnished with the reserved whole strawberries.

Nutrition Facts : Calories 558 kcal, Carbohydrate 39 g, Cholesterol 113 mg, Fiber 3 g, Protein 5 g, SaturatedFat 25 g, Sodium 970 mg, Sugar 11 g, Fat 39 g, ServingSize 4, UnsaturatedFat 0 g

SAVORY OATMEAL RISOTTO



Savory Oatmeal Risotto image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil, plus more for drizzling
1 Spanish onion, finely minced
2 cups steel-cut oats
Kosher salt and freshly cracked black pepper
About 3 cups chicken stock
2 tablespoons butter
1/2 cup fresh basil leaves, torn
1/2 cup fresh mint leaves, torn
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Heat the olive oil in a large, straight-sided saute pan over medium-high heat. Add the onions and saute until soft, about 8 minutes. Add the oats and toast, stirring often, until they smell nutty, about 2 minutes. Season with salt and pepper.
  • Add 2 1/4 cups of the chicken stock and 2 1/4 cups water and bring to a simmer. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water as needed and continue to cook until the oatmeal is tender, about 25 minutes total.
  • Stir in the butter along with half of the basil, mint and cheese. Divide the oatmeal among serving bowls and top each with some of the remaining basil, mint and cheese and a drizzle of olive oil.

STRAWBERRY RISOTTO (RISOTTO ALLE FRAGOLE) RECIPE - (4.3/5)



Strawberry Risotto (Risotto alle fragole) Recipe - (4.3/5) image

Provided by cookism

Number Of Ingredients 10

1 tbsp of Olive Oil
Two Knobs of Butter
1/4 of Onion (finely chopped)
200 g of Arborio Rice
60 ml of Dry White Wine
400 to 500 ml of Hot Vegetable Stock
250 g of Strawberries (hulled and chopped into chunks, keep some for garnishing)
50 g of Grated Parmesan Cheese, plus extra to serve
Salt (to taste)
Balsamic Vinegar (to serve)

Steps:

  • 1. Heat large pan over medium heat. Add in a knob of butter and olive oil. 2. When the butter-oil mixture is heated, add in diced onions and sweat it until translucent and aromatic. Stir in rice followed by white wine and cook till the alcohol has evaporated. Stirring regularly prevents the rice from burning and sticking onto the pan. 3. Reduce the heat to low. Pour in a ladle of stock or two, stir frequently and allow it to simmer for a minute. 4. Stir in strawberry chunks and add in more stock along the way, one ladle at a time until the liquid in the pan is reduced and absorbed into the rice. 5. Continue to cook till rice turns al dente. Remove from heat and add in another knob of butter, freshly grated parmesan and salt to taste. Cover pan with a lid and allow it to stand for a minute. 6. Serve with strawberries, grated parmesan and a little drizzle of balsamic vinegar as you wish. Enjoy!

SAVORY OAT RISOTTO



Savory Oat Risotto image

Chicago-based filmmakers Matt Wechsler and Annie Speicher lead a busy life, especially with two small children to feed. Their meal plan frequently includes dishes made with good-for-the-planet ingredients. Oats are an essential rotation crop, delivering nutrients into the soil. So, they created a twist on the classic Italian preparation, swapping out rice for oats. This is best served with a hearty protein (beef, pork, lamb, goat, or chicken) and sauteed seasonal vegetables.

Provided by Leslie Kelly

Categories     Grain Side Dishes

Time 53m

Yield 4

Number Of Ingredients 8

3 cups chicken stock
1 bunch spring onions, chopped, or more to taste
5 tablespoons butter, divided
½ bunch spring garlic, minced, or more to taste
2 cups steel-cut oats
sea salt and freshly ground black pepper to taste
⅓ cup white wine
½ cup grated Parmigiano-Reggiano cheese

Steps:

  • Heat chicken stock in a small saucepan over medium heat until simmering, about 5 minutes. Remove from heat and cover to keep warm.
  • Measure out 2 tablespoons spring onion tops and reserve.
  • Heat 2 tablespoons butter in a large skillet over medium heat until melted. Add remaining spring onions to the skillet; cook and stir until wilted, about 1 minute. Add spring garlic; cook, stirring occasionally, until soft, 2 to 3 minutes.
  • Stir oats into the skillet for 30 seconds. Add 2 tablespoons butter; cook and stir until oats are toasted, about 2 minutes. Season with salt and pepper. Pour in wine; cook and stir until wine has evaporated, about 3 minutes.
  • Ladle enough chicken stock into the skillet to cover oats; cook, stirring often, until stock is nearly absorbed, about 3 minutes. Repeat with remaining stock, stirring often until each addition is nearly absorbed before adding more, until oats are tender and creamy, about 24 minutes. Stir in reserved spring onion tops and cook, about 1 minute.
  • Reduce heat to low. Stir in remaining 1 tablespoon butter and Parmigiano-Reggiano cheese until melted, about 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 551.5 calories, Carbohydrate 68.7 g, Cholesterol 47.5 mg, Fat 23 g, Fiber 10.6 g, Protein 16.4 g, SaturatedFat 12 g, Sodium 871.9 mg, Sugar 6.4 g

Tips:

  • Use ripe, juicy strawberries. This will ensure that your risotto has the best flavor.
  • Don't overcrowd the pan. If you add too many strawberries at once, they will not cook evenly.
  • Stir the risotto frequently. This will help to prevent the rice from sticking to the bottom of the pan and will also help to release the starch from the rice, which will create a creamy sauce.
  • Add the strawberries towards the end of cooking. This will help to prevent them from becoming too soft and mushy.
  • Season the risotto to taste. You may want to add salt, pepper, or other herbs and spices to taste.
  • Serve the risotto immediately. This dish is best enjoyed when it is freshly made.

Conclusion:

Savory strawberry risotto is a delicious and unique dish that is perfect for a special occasion or a romantic dinner. The combination of sweet strawberries and savory risotto is sure to impress your guests. If you are looking for a new and exciting way to enjoy strawberries, this recipe is definitely worth trying.

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