If you haven’t ever made homemade Risotto with Strawberries then you totally missing out.
I recently made this Homemade Risotto with Strawberries and it turned out so well that I had to write it up quickly so you can make it too.
Why Is This Homemade Risotto with Strawberries A Win?
This dish is a win because it’s easy to make. Only needs few ingredients, taste like a restaurant chef made it and can be made in less than 30 minutes. I know you will love this as much as I do.
Simple Homemade Risotto with Strawberries Ingredients
WHITE RICE FOR RISOTTO
I usually use Carnaroli’s Rice, an Italian medium grain rice, grown in the north of Italy, perfect for making Risotto as it is high in starch and keep its shape during the slow cooking process. I make sure I always have it on my cupboard, so I can make any kind of Risotto when I’m short on ingredients or inspiration.
STRAWBERRIES
The best time to use Strawberries is when are in season. Try to buy them from your local fresh food producer. If they are Organic, they will have extra flavor and are super healthy.
VEGETABLE BROTH
I like to make my own vegetable broth; I never use stock powder or cubes.
I simply add 1 onion, 1 garlic clove, 2 carrots and 2 celery sticks in a pot with 1,5 liters of water, add herbs of your choice. Bring to the boil and then simmer for 1 hour. Pass through a sieve and you are ready to go! You can keep your broth in the refrigerator for a week or freeze it for future use.
Best Homemade Risotto With Strawberries
Equipment
- 1 High-Sided Skillet Pan
Ingredients
- 350 gr Carnaroli Rice
- 350 gr Strawberries
- 1 tbsp Olive oil
- 80 gr Butter
- 1 Onion
- 250 ml White Whine
- 1 Liter Vegetable Broth
- 2 tbsp Grated Parmesan Cheese
- 2 tbsp Grated Pecorino Cheese
- Salt and Crashed Black Pepper to Taste
- Balsamic Glaze (optional)
Instructions
- Organize all the ingredients for the recipe so are ready to use. Dice the onion and strawberries. Having all the ingredients ready will make the execution of the recipe stress free.
- Add half of the butter and the olive oil in the High-Sided Skillet pan. Add the diced onion and cook until translucent.
- Add the Carnaroli Rice and combine. Let the rice heat up for 2 minutes. Add the white wine and let it evaporate. Cover the risotto with enough broth to allow the slow-cooking process.
- After 10 minutes add half of the strawberries to the risotto. Season and add more broth as needed. Allow to cook through.
- When the risotto is ready, turn off the heat, add the butter and the grated cheese. Combine until smooth. Let it rest for 2 minutes.
- Divide the risotto in 4 plates. Decorate with the remaining strawberries and a drizzle of balsamic glace (optional).Serve and Enjoy!!
Notes
- In case you don't have any Strawberries available, Blueberries will work fantastic to (DIVINE). In the Italian cuisine Risotto with fruit are very popular. I love also Risotto with Pears and walnuts or fresh figs.
- Risotto can be made with any vegetable you like. So have a go, be creative.
- Use fresh herbs to garnish for extra flavor and smell. Fresh Mint or Basil will work fantastic.
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