Strawberry Risotto

Enjoy a true Italian dish for dinner. Strawberry Risotto will make any dinner special.

Strawberry Risotto #fooddonelight #risotto #rice #strawberryrecipe


Did you ever see a dish that just stuck with you?  You never actually tasted it but you kept thinking about it. You kept wishing you had.  Strawberry Risotto is that dish for me.  About 5 years ago, my husband and I took the most wonderful trip to Italy.  It was by far our best vacation ever.  What a food paradise.  The people were charming, the landscape breath-taking and the food was mesmerizing.  We had toured the Brolio Winery and the castle on top of a hill.  At the bottom of the hill was the Osteria del Castello.   It was surrounded by trees in a small secluded area.  We has ordered our lunch and were enjoying it when another couple came and sat down.  They ordered the strawberry risotto.  My jaw dropped and I wished we had ordered it.  I could not quite figure out if it was savory or sweet or something in between.

I have thought and thought about strawberry risotto ever since.  I really wished we had tried it.  I had tried to make it before but the dish had not turned out the way I wanted it to.  I took a little simpler approach this time and it was exactly as I imagined it would have been in Italy.  Finally, I was able to satisfy a long desire to taste strawberry risotto.

This dish is perfect, a little sweet and a little savory.  The strawberries are sweet but balanced by the shallot and wine.  The balsamic glaze provides a little tartness and the cheese adds some smoky creaminess.  It would pair well with any type of meat.  Each bite brought me back to Italy and was like reliving one of the best experiences of my life.  We long to go back and show our daughter all of the wonders of Italy.  She will love the food, especially the gelato.  Another dream to be fulfilled one day.

Strawberry Risotto #fooddonelight #risotto #rice #strawberryrecipe


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Yields 4 servings

Serves 260

Strawberry Risotto

5 minPrep Time

30 minCook Time

35 minTotal Time

Save RecipeSave Recipe


  • 1 tbsp. light butter
  • 1/4 cup minced shallots
  • 1 garlic clove, minced
  • 1/2 cup white wine
  • 1 cup arborio rice
  • 3 to 4 cups low sodium vegetable or chicken broth
  • 1 cup strawberries, thinly sliced
  • 2 tbsp. nutritional yeast or grated parmesan cheese
  • 1 tbsp. balsamic glaze


  1. Heat a medium saucepan over medium heat. Melt butter then saute shallots and garlic until translucent.
  2. In another saucepan, bring broth to a simmer. Adjust the heat so the broth continues to simmer but does not boil.
  3. Add rice to the shallots and cook, stirring frequently, until the rice begins to toast.
  4. Add wine and stir continuously until the rice fully absorbs the wine.
  5. Add broth 1/2 cup at a time to the rice. Stir vigorously when you add the broth. Then you can stir frequently until the broth is absorbed.
  6. Continue to add the broth 1/2 cup at a time repeating step 5 until rice is cooked. The rice should be slightly el dente . A good risotto should not be stiff.
  7. Turn off the heat and stir in the strawberries and cheese.
  8. Drizzle the balsamic glaze on top and serve.


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  1. This sounds amazing! What is balsamic it something you make separately or just a drizzle of balsamic vinegar over the top?
    • Fooddonelight says
      Hi Jen, I find a balsamic glaze in a bottle by the salad dressing and vinegar. You could drizzle a little balsamic vinegar. The glaze is thicker more of a syrup. You can easily make our own. Put about 1/2 cup balsamic vinegar in a saucepan and bring to a simmer. Let it simmer and reduce until it is the consistency of syrup.
  2. GrandMa Audrey says
    This looks wonderful. I share your love of Italy. I have been five times and it is not enough. Wish I could move to Florence. Dot Silver and I had planned another trip but age caught up with us. Maybe if they have a wheel chair trip we can do it yet. This will be my Valentine supper. Love GrandMa Audrey
  3. Where were you in Italy? This risotto looks amazing! Have you ever tried risotto, blueberry and champagne? So chic and delicate!
    • Fooddonelight says
      Hi Daniela, Love your idea with the blueberries and champagne. I will be trying that. We spent 10 glorious days traveling in Rome, Florence and Tuscany.
  4. Really creative recipe the cross between dessert and dinner is fine... love it. Thanks for sharing this on foodie friday with us.
  5. Sounds like a wonderful trip. This dish sounds delicious. Thank you for sharing such a different kind of dish. We may have met by chance...but we become friends by choice.
  6. Great story! this sounds really interesting! Thanks for linking up at Show Me Your Plaid Monday's!
  7. This looks like such a comforting dessert. Hope you are having a fabulous weekend and thank you so much for sharing with Full Plate Thursday. Come Back Soon! Miz Helen


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