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Strawberry Risotto

Put a sweet twist on an Italian classic with berries.


  • 8 strawberries
  • 1/2 cup uncooked rice
  • 1 tablespoon brandy
  • 30 grams parmigiano reggiano
  • 20 grams butter
  • 1/4 onion, minced
  • 1 teaspoon bouillon granules
  • 400 milliliters water
  • 30 milliliters cream
  • Italian parsley
  • White pepper
  • Salt


  1. Dissolve bouillon in hot water and set aside.
  2. Cut off the stems off 6 strawberries and chop into smaller pieces. Cut two of the strawberries in half with stems on and set aside.
  3. Melt butter in a frying pan. Cook onions until translucent. Add in half the chopped strawberries and cook for another minute.
  4. Add in brandy and cook to let alcohol evaporate. Then add in the rice and saute until rice starts looking semi-transparent.
  5. Add in one ladleful of bouillon broth to the mixture. Cook and stir the mixture to help the rice absorb the liquid. Continue adding the bouillon broth one ladleful at a time. Cook the rice for a total of 15 minutes.
  6. Add in the rest of the strawberries, crea and parmigiano reggiano and give it a quick mix. Season with salt and pepper.
  7. Transfer to a bowl and sprinkle on Italian parsley and more parmigiano reggiano before serving.