Strawberry Risotto

Berries make an unexpectedly fragrant, delicate addition to the creamy Italian rice dish.

  • Serves


  • Cook

    35 minutes


By SAVEUR Editors

Updated on July 7, 2023

This unusual, pastel-pink strawberry risotto recipe is a great way to use up those out-of-season (or past-their-prime) berries kicking around your fruit drawer. The dish was a popular menu item at Italian restaurants in the 80s—and we’re all for its comeback.

Featured in “Can This Berry Be Saved?” by Warren Schultz. 


  • 3 cups chicken stock, preferably homemade
  • 1 cup strawberries, washed and hulled
  • 2 Tbsp. unsalted butter
  • 1 cup arborio rice
  • ¼ cup dry white wine
  • ¾ cup freshly grated Parmigiano-Reggiano
  • Kosher salt and freshly ground black pepper


Step 1

In a small pot, bring the stock to a boil, then add the berries and boil for 30 seconds. Using a slotted spoon, transfer to a food processor or blender and purée; set aside. Turn off the heat.

Step 2

To a large pot set over medium-low heat, add the butter. When it’s melted, add the rice and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the wine and cook until absorbed, about 4 minutes. Add ½ cup of the reserved stock and cook until absorbed, then continue with the remaining stock. (The total cook time should be about 25 minutes.)

Step 3

Remove from the heat and stir in the purée and Parmigiano, then season with salt and black pepper to taste and serve immediately.

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