Strawberry Risotto

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45 minutes 2 Servings Print RecipeEmail Recipe


2tablespoonunsalted butter
1tablespoonolive oil
1tablespoononion (finely chopped)
4ouncevery small ripe old strawberries (hulled – about 1 cup)
1⁄2cupitalian arborio rice
1 3⁄4cupskim milk (scalded)
  salt and pepper (to taste)
2 strawberries (sliced)


Heat butter and oil in heavy shallow medium saucepan over medium heat. Add onion; sauté 1 minute. Stir in whole strawberries; sauté until berries are very soft but still whole, about 2 minutes. Add rice; cook, stirring constantly, 1 minute.

Add 3 tablespoons hot milk to rice. Cook, uncovered, over medium-low to medium heat, stirring frequently, until milk is absorbed. Repeat process, adding 3 to 4 tablespoons milk each time, until rice is tender and mixture is creamy but not sticky, 25 to 30 minutes in all. Adjust heat and stir frequently throughout the cooking so that rice doesn't stick.

Season to taste with salt and pepper. Spoon into serving dishes; garnish with strawberry slices.

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