I know, I know. Strawberries in risotto seems kind of weird. Each of the other types of risotto I’ve made have been very much on the savory side, so the thought of tossing in fruit had even me wondering if it was really a good idea. As soon as the scent of strawberries simmering on the stove filled my kitchen though, I knew that it was going to turn out okay. And, much like the light orange hue of the butternut squash risotto, the strawberries dye the rice a lovely light pink color that I just love. Instead of the cheese I normally use in savory versions, I added cream, which gave it an extra velvety texture. Now, my head is filled with ideas for new fruit risottos to try – I’m especially excited for when blueberries are in season. If you love risotto, give this sweet version a go…and if you’re on the fence like I was, be adventurous and give it a try!
- 2 Tbsp butter
- 1/2 yellow onion, diced
- 1 1/2 cups strawberries, hulled and cut into chunks
- 1 cup arborio rice
- 1 cup white cooking wine
- 3 cups vegetable broth
- 1/4 cup heavy cream
- Additional chopped strawberries, for garnish
In a small pot, bring the broth to a simmer. In a medium sauce pan, melt the butter over medium heat, and then add in the onion. Cook until softened.
Add in the strawberries, and cook until they soften as well.
Pour in the rice, and then cook 1-2 minutes. Add in the wine.
Bring to a simmer, stirring frequently, until the rice has absorbed most of the wine. Continue this process with the broth, adding it 1/2 cup at a time until the rice has absorbed all of the broth. Cook until al dente, and then remove from the heat.
Stir in the cream, and garnish with additional strawberries if desired. Serve warm.