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Overhead view of creamy pink risotto alle fragole topped with fresh strawberry slices and grated parmesan in a ceramic bowl

Risotto alle Fragole: Creamy Strawberry Risotto

A pink, creamy risotto built on Carnaroli rice and fresh strawberries, finished with butter and parmesan for a savory-sweet primo.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: First Course (Italian “primo”)
Cuisine: Italian
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 320 g Carnaroli or Vialone Nano rice
  • 400 g Fresh strawberries, hulled and diced, divided
  • 1 Shallot, finely chopped medium
  • 100 ml Dry white wine or a light red wine like Bardolino
  • 1.2 liters Vegetable stock, warm
  • 60 g Butter, divided
  • 1 tbsp Olive oil
  • 50 g Parmesan, grated optional, omit for dairy free
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Warm the vegetable stock in a small saucepan and keep it at a low simmer on the back burner.
  2. Heat the olive oil and half the butter in a wide saute pan over medium heat. Add the shallot and cook for 3 minutes until soft and translucent.
  3. Add the rice and toast for 2 minutes, stirring, until the edges look glassy.
  4. Pour in the wine and stir until it's fully absorbed, about 1 minute.
  5. Stir in three quarters of the diced strawberries, reserving the rest for later. Cook for 1 minute until they start to break down.
  6. Add warm stock one ladle at a time, stirring often and waiting until each addition is absorbed before adding the next. This takes about 17 to 18 minutes total.
  7. Taste the rice at 17 minutes. It should be al dente with a slight bite in the center, not chalky and not mushy.
  8. Remove the pan from the heat. Stir in the remaining butter and the parmesan until the risotto turns glossy and loosens slightly, about 1 minute.
  9. Fold in the reserved raw strawberries. Season with salt and black pepper, then plate immediately in shallow bowls.

Notes

  • Taste a raw strawberry before cooking, underripe fruit stays tart and dulls the color
  • Keep stock at a low simmer the whole time so the rice never cools down
  • Stop cooking rice at al dente, it keeps softening slightly off the heat
  • Add reserved diced strawberries raw at the end for a fresher bite