Strawberry Risotto


Taken by a sort of culinary delirium due to the long and forced abstinence from the hobs, today I finally decided to try and cook it. And it was all fault of… the box of strawberries that a dear friend gave me.
There are a lot of versions, all akin to each other, I extrapolated one of them and the result was just amazing!
A delicate risotto, nice, tasty, fruity, balanced and I could go on for hours .,. I’m in love with these pink grains!

(serves 2)
200 grams of rice
2 punnets of strawberries
2 tablespoons of extra virgin olive oil
1 shallot
1 cup of brut bubbly or dry white wine
vegetable broth as needed
vegetable cream (optional)

To make the rice more flavorful, it is advisable to soak the strawberries with the bubbly for a few hours, stiring them in the fridge (even better overnight), and reusing this liquid to cook the rice. Drain the strawberries and cut into small pieces.
In a pan, sauté the finely chopped shallots with olive oil, add rice and toast it for a few minutes.
Add the bubbly where you soaked the strawberries and let it evaporate.
Then add the broth, little by little as it evaporates.
When the rice is almost done, add the strawberries and, if desired, the vegetable cream and let it rest for 3-5 minutes.
Serve with a sprinkling of chives and accompany it white wine.

Chef: Barbara from VeganBlog

  1. Titti 30 September 2010 at 22:54

    Wonderful!!! 🙂

  2. Mimi 1 October 2010 at 07:06

    The picture made me fall in love with this risotto

  3. EleonoraNW3 1 October 2010 at 20:11

    Yes, I love this picture too! I remember I had this risotto ages ago at a restaurant (I think it was my birthday?), it was really good, although sadly not vegan at all (I wasn’t vegan anyway at that time). I very much like it! And maybe we could try it out also with raspberry or blueberry or a mix of three :-P…slurp!

  4. Lisa 7 October 2010 at 19:05

    That’s a really good idea! 🙂

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