Risotto with Strawberries

7 Reviews
83% would make this recipe again

Rice cooked in a broth with strawberries.

A no-brainer that looks like a showy chef meal, and tastes just wonderful.

Preparation : 10 min Cooking : 20 min
350 calories/serving
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free


1 stalk celery, finely chopped 70 g
1/2 onions, finely chopped 100 g
3/4 cup strawberries 110 g
1 cup chicken broth 250 mL
1/2 tbsp butter, unsalted 7 g
1 tbsp olive oil 15 mL
3/4 cup arborio rice 150 g
1/3 cup white wine 85 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. A blender or a food processor will be very useful for this recipe. The quantities given here are based on this recipe served as main course.


  1. Finely chop the onion and celery. Clean the strawberries, then put them in a blender, setting a few strawberries aside as a garnish. Mix 1-2 min, until a red purée is obtained.
  2. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
  3. Heat the butter and oil in a large skillet or saucepan. Sauté the onion and celery 2-3 min, until the onion becomes translucent. Add the rice, then cook 1-2 min, with constant stirring, until the rice grains are well toasted and translucent. Stir in the strawberry purée. Pour in the white wine.
  4. Cook the risotto, using the warmed broth until the rice is creamy but still al dente. Remove from the heat and let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Garnish with the reserved strawberries, then serve.

Nutrition Facts Table

per 1 serving (210 g)


% Daily Value




7 g

11 %

Saturated 2 g
+ Trans 0.1 g

11 %


10 mg


30 mg

1 %


70 g

23 %


3 g

12 %


5 g

Net Carbs

67 g


6 g

Vitamin A

4 %

Vitamin C

57 %


4 %


7 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin C
Good source of  :
Selenium, Vitamin K
Source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Phosphorus, Potassium, Vitamin B1, Vitamin B6, Vitamin E, Zinc
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Fats 1 ½

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Members' Reviews

7 Reviews (6 with rating only ) 83% would make this recipe again
july 07, 2015 | I would make this recipe again


Useful 0

This recipe is in the following categories

Vegetables | Rice/Grain | Fruits | First courses/Appetizers | Low Sodium | Italian

Top Reviews

View All Reviews
july 07, 2015 | I would make this recipe again


Useful 0

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