Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 5-1/2 to 6 cups reduced-sodium chicken broth
  • 1 large onion, chopped
  • 2 tablespoons butter
  • 1-1/2 cups uncooked arborio rice
  • 1 pint fresh strawberries, hulled and sliced, divided
  • 2 shallots, minced
  • 1/2 cup dry white wine or additional reduced-sodium chicken broth
  • 1 cup grated Parmesan cheese
  • 1/3 cup minced fresh basil
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • Additional sliced fresh strawberries and fresh basil, optional

Directions

In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in butter until tender. Add the rice, 1 cup strawberries and shallots; cook and stir for 2 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
Add the cheese, basil, lemon peel, salt, pepper, nutmeg and remaining strawberries; heat through. Garnish with additional strawberries and basil if desired. Serve immediately. Yield: 6 servings.
Originally published as Strawberry Risotto in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p224

  • 5-1/2 to 6 cups reduced-sodium chicken broth
  • 1 large onion, chopped
  • 2 tablespoons butter
  • 1-1/2 cups uncooked arborio rice
  • 1 pint fresh strawberries, hulled and sliced, divided
  • 2 shallots, minced
  • 1/2 cup dry white wine or additional reduced-sodium chicken broth
  • 1 cup grated Parmesan cheese
  • 1/3 cup minced fresh basil
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • Additional sliced fresh strawberries and fresh basil, optional
  1. In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in butter until tender. Add the rice, 1 cup strawberries and shallots; cook and stir for 2 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
  2. Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
  3. Add the cheese, basil, lemon peel, salt, pepper, nutmeg and remaining strawberries; heat through. Garnish with additional strawberries and basil if desired. Serve immediately. Yield: 6 servings.
Originally published as Strawberry Risotto in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p224

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