Risotto with Strawberries

An amazing recipe which is becoming more and more popular among gourmet restaurants: a risotto made with strawberries and champagne… for a classy dinner!

Ingredients (for 2)

  • 1 cup white rice
  • 1 ½ cups strawberries
  • 2 tbsp grated Parmesan cheese
  • 3 cups vegetable stock
  • 1 shallot
  • 1/4 cup Champagne (or Prosecco wine)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • a pinch of salt


  • Gently clean the strawberries with some moist kitchen paper (do not wash under running water or you will remove part of their flavor)
  • Coarsely chop the strawberries and set aside for later
  • Take a large saucepan or skillet and heat olive oil over medium heat
  • In a different deep saucepan bring vegetable stock to a simmer
  • Thinly dice shallots, or onions, and add them to the pan with the oil; cook for 3 minutes or until translucent
  • Stir in the rice and toast it at high heat until warm (2-3 minutes)
  • Add the sparkling wine, and stir continuously over medium heat until fully evaporated (about 1 minute)
  • Add hot broth in small quantities (half a cup at a time), stirring continuously, until absorbed
  • In a small sauce pan add almost all of the strawberries (reserve some for decoration) and half of the butter
  • Cook at low-medium heat, stirring from time to time, until smooth and creamy (about 10 minutes)
  • When the rice is cooked through, but remains slightly firm to the bite, remove from the heat
  • Add the butter and strawberry cream, salt and Parmesan cheese, and stir rapidly to make it creamy
  • Let it rest for a couple of minutes and then serve!

Tips from the Chef

  • Use the Italian rice variety “Carnaroli” for best results
  • Before adding the stock, be sure that all alcohol has evaporated by smelling the risotto