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Strawberry Risotto

 Strawberry Risotto
For a fun twist on a classic Italian dish, try this creamy, rich risotto infused with the summery flavors of strawberry and basil. —Bruce Newcomer, Fredericksburg, Virginia
6 ServingsPrep: 20 min. Cook: 30 min.


  • 2 tablespoons butter
  • 1 cup chopped yellow onion
  • 1 pint strawberries, rinsed, hulled, and sliced
  • 1 1/2 cups Arborio rice
  • 2 shallots, minced
  • 1/2 cup dry white wine
  • 4 cups fat-free, low-sodium chicken (or vegetable) broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup (4 ounces) grated fresh Parmesan cheese
  • 1 teaspoon grated lemon rind
  • 1/3 cup finely chopped fresh basil
  • Additional sliced strawberries and fresh basil for garnish, if desired


  • Melt butter in a 4-quart saucepan over medium heat. Add onion; cook 2
  • minutes, stirring frequently. Add half of the strawberries and
  • continue cooking until the strawberries loose some of their juices
  • and color. Add rice and shallots; cook 2 minutes, stirring
  • constantly. Add wine; cook 1 minute or until liquid is absorbed,
  • stirring frequently. Stir in ½ cup of the broth and cook until the
  • liquid is nearly absorbed. Add remaining broth mixture, 1/2 cup at a
  • time, stirring constantly, and cook until each portion of broth

2 of 2

Strawberry Risotto (continued)

Directions (continued)

  • mixture is absorbed before adding the next (about 20 minutes). Stir
  • in Parmesan cheese, lemon rind, salt, pepper, nutmeg, basil, and
  • remaining strawberries. Cover and let rest a few minutes before
  • serving, so that all the flavors can be absorbed together. Transfer
  • to serving dish and decorate with strawberries and fresh basil, if
  • desired.
Nutritional Facts: 3/4 cup equals 326 calories, 8 g fat (5 g saturated fat), 22 mg cholesterol, 954 mg sodium, 50 g carbohydrate, 2 g fiber, 12 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.