Best 7 Strawberry Risotto Recipes

STRAWBERRY RISOTTO

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.

SPRING PROSECCO STRAWBERRY RISOTTO FOR TWO

Steps:

• Warm broth in a saucepan over low heat.
• At the same time, heat olive oil in a large saucepan over medium-high heat. Add rice and stir until fully coated with oil and pale gold in color, about 2 minutes. Pour in Prosecco and stir constantly until wine is fully absorbed.
• Add 1/2 cup warm broth and stir until broth is absorbed. Add 1/2 cup broth and strawberries; stir until absorbed. Add 1/2 cup broth, Grana Padana cheese, and goat cheese; stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until liquid is absorbed and rice is tender yet firm to the bite. Stirring in the broth should take about 18 minutes in all. Turn off the heat and allow to rest 2 minutes before plating.
• Divide rice onto 2 plates and top each with 1 teaspoon balsamic vinegar.

STRAWBERRY RISOTTO

Steps:

• Melt butter in a 4-quart saucepan over medium heat. Add onion; cook 2 minutes, stirring frequently. Add half of the strawberries and continue cooking until the strawberries loose some of their juices and color. Add rice and shallots; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is absorbed, stirring frequently. Stir in ½ cup of the broth and cook until the liquid is nearly absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring constantly, and cook until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in Parmesan cheese, lemon rind, salt, pepper, nutmeg, basil, and remaining strawberries. Cover and let rest a few minutes before serving, so that all the flavors can be absorbed together. Transfer to serving dish and decorate with strawberries and fresh basil, if desired.

CHICKEN AND STRAWBERRY RISOTTO

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in rice; cook and stir until rice becomes soft and slightly transparent, about 5 minutes.
• Stir 1 cup of chicken stock and white wine into the rice mixture. Cook and stir, adding more chicken stock as it is absorbed, until rice is fluffy and soft, 10 to 12 minutes. Remove from heat.
• Mix strawberries and chicken breast into the rice mixture. Stir in Parmesan cheese, heavy cream, salt, and pepper until well mixed. Transfer to a serving dish.

RISOTTO-STYLE STRAWBERRY RICE PUDDING

Steps:

• Cut strawberries into medium-size dice. In a small saucepan over medium-low heat, add strawberries, 1/4 cup sugar, and lemon juice. Cook until berries are soft and the juices have thickened slightly, about 10 to 15 minutes. Set aside to cool.
• Heat the milk in a medium saucepan over medium-low heat until it starts to steam. Remove one cup of milk, set it aside, and keep it warm. Stir into the larger pan of milk the remaining sugar, the vanilla bean and seeds, and the rice. Lower heat and cook, stirring constantly, until the rice is tender, about 20 minutes. Add the reserved milk, lemon zest, butter, and salt. Stir well and remove from the heat. This should have a more liquid consistency than regular risotto.
• To serve, layer rice pudding and strawberry mixture in tall clear glasses. Chill.

SAVORY STRAWBERRY RISOTTO

Steps:

• 1. Heat 1T b of theutter and olive oil in a saucepan. Add the onions and sweat on a medium heat. Meanwhile, roughly chop HALF the strawberries but do not add just yet.
• 2. Stir in the rice and coat each grain. Stir in the white wine and simmer until evaporated, then turn the heat to low.
• 3. Add a ladle of stock (About 1/2 cup), stir and simmer for a minute or two, then stir in the roughly chopped strawberries. Gradually add the more and more stock, stirring all the time between additions, until a risotto consistency is formed.
• 4. When the rice becomes al dente, add thyme and remove from the heat and stir in a the other 1T of butter and grated parmesan. Add salt to taste if desired
• 5. Leave to rest for a minute. Quarter the remaining strawberries and scatter onto the risotto with some more grated parmesan, and a little balsamic vinegar if desired, and serve hot! and enjoy! :)

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

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!