This unexpected Strawberry & Balsamic dish is elegant, flavorful, and surprisingly simple to make! You may be thinking fruit…in risotto? Now I know it sounds crazy but it is actually pretty common in Italy, especially in the 80’s! People would make all different kinds of risotto dishes using strawberries, blueberries, pears, lemon, apple and more!!!
❤️ Why You’ll Love Strawberry & Balsamic Risotto
It is simple to make, taking 30 minutes start to finish!
It is a dish to impress. Anyone you make this for will be pleasantly surprised.
It is a fun and unique way to use strawberries at their peak quality!
🍲 Ingredients
Carnaroli rice – a high-gluten & short-grain rice that is perfect for risotto! You can also use aborio rice.
Fresh strawberries – (plus extra slices for garnish)
Vegetable stock – or chicken stock
Dry white wine – like pinot grigio or sauvignon blanc, you only need a bit so I always say something you want to drink the rest of.
Shallot or onion – to add just a touch of sweetness and savoriness
Butter – for the very end
Grana Padano or Parmigiano cheese – this add a HUGH burst of umami flavor goodness.
Olive oil
Aged balsamic vinegar – the thicker the better, just need a drizzle
Fresh basil leaves, for garnish
Salt and freshly cracked black pepper, to taste
👩🍳 How to Make Strawberry & Balsamic Risotto
- Prep the Ingredients
Wash and dice strawberries into small cubes. Chop onion finely. Heat vegetable stock and keep it gently simmering. - Sauté the Onion
In a large wide pot, heat olive oil over medium-low. Add onion with a pinch of salt. Cook slowly for about 10 minutes, until soft and golden. - Toast the Rice
Add Carnaroli rice and toast gently, stirring often, for 6–7 minutes. - Deglaze and Simmer
Pour in the white wine and stir, allowing the alcohol to evaporate (about 30 seconds). Set a timer for about 16 minutes. Begin adding stock, one ladle at a time, stirring regularly. Let each addition absorb before adding the next. - Add Strawberries
With 2–3 minutes left, gently fold in the diced strawberries. Continue stirring and adding stock as needed until rice is al dente and creamy. - Finish with Cheese & Butter (Mantecatura)
Turn off the heat. Add the butter and grated cheese. Stir vigorously to emulsify and create a creamy finish. Season to taste with salt and pepper. - Plate & Garnish
Spoon risotto into each tasting bowl. Top with strawberry slices or dices, basil leaves, and a small drizzle of balsamic vinegar.
🗒 Variations
Swap the strawberries with
- PEARS
- PEACHES
- APPLES
🗒 Best served with
- A side salad
- Glass of white wine
- Seared shrimp or salmon
👝 How to Store Leftover Strawberry & Balsamic Risotto
Allow leftovers to cool and then store in the fridge in an airtight container for up to 5 days. Reheat to serve.
🤔 Common Questions
Carnaroli is ideal for risotto due to its creamy texture and ability to hold shape. Arborio is a fine substitute, though it may result in a slightly less creamy finish.
Yes! Dice the strawberries and onion, grate the cheese, and keep your stock warm. You can also measure out your butter, oil, and wine so everything is ready to go.
Some of them do, especially those added mid-risotto—they melt in slightly and flavor the rice. For a pop of freshness and texture, keep a handful to stir in at the end or to garnish.
Strawberry & Balsamic Risotto
Ingredients
- 2 cups Carnaroli rice
- 1.5 cups diced fresh strawberries, plus extra slices for garnish
- 5 cups hot vegetable stock, keep extra warm stock on hand
- 1-2 tbsp dry white wine
- 1/2 large yellow onion, finely chopped (about ¾ cup)
- 2 tbsp unsalted butter, divided
- 1 cup grated Grana Padano or Parmigiano cheese
- extra virgin olive oil
- aged balsamic vinegar, or a few drops per serving
- Fresh basil leaves, for garnish
- Salt and freshly cracked black pepper, to taste
Instructions
Prep the Ingredients
- Wash and dice strawberries into small cubes. Chop onion finely. Heat vegetable stock and keep it gently simmering.
Sauté the Onion
- In a large wide pot, heat olive oil over medium-low. Add onion with a pinch of salt. Cook slowly for about 10 minutes, until soft and golden.
Toast the Rice
- Add Carnaroli rice and toast gently, stirring often, for 6–7 minutes.
Deglaze and Simmer
- Pour in the white wine and stir, allowing the alcohol to evaporate (about 30 seconds). Set a timer for 16 minutes. Begin adding stock, one ladle at a time, stirring regularly. Let each addition absorb before adding the next.
Add Strawberries
- With 2–3 minutes left, gently fold in the diced strawberries. Continue stirring and adding stock as needed until rice is al dente and creamy.
Finish with Grana Padano & Butter (Mantecatura)
- Turn off the heat. Add the butter and grated Grana Padano. Stir vigorously to emulsify and create a silky finish. Season to taste with salt and pepper.
Plate & Garnish
- Spoon risotto into each tasting bowl. Top with a thin strawberry slice, a basil leaf, and a small drizzle of balsamic vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good!!