Strawberry Risotto

Strawberry Risotto

A recipe I had bookmarked when IHCC was cooking with Tessa Kiros. It doesn't taste as weird as it sounds. ;) Give it a try while strawberry season lasts.

Strawberry Risotto

Adapted from Die Toskana in meiner K├╝che / Twelve by Tessa Kiros

Serves 6


1.5 l vegetable stock or water
60 g butter
1 shallot, finely diced
250 g strawberries, cut in half
500 g risotto rice
salt and pepper
50 g freshly grated parmesan


Bring the stock or water to a simmer. Melt the butter and fry the shallot on medium heat until translucent. Add half the strawberries and fry for a couple of minutes. Stir in the rice, add some salt and pepper. Add the stock in small batches, stirring often until the risotto rice is tender, about 20 minutes. Stir in the parmesan and the remaining strawberries. Add salt and pepper to taste and serve.

1 comment:

Jeanne said...

This actually sounds really good! Strawberries and risotto are good by themselves, so why not together?!