Strawberry Risotto

  • Prep
    10 mins
  • Cook
    30 mins
  • Serves
  • Skill

This risotto is one of the more unusual Italian food recipes you’ll come across. It’s more savoury than sweet – with white wine, stock and parmesan – but its delicate strawberry flavour makes it a great summer starter or supper choice.


  • 30 g Bertolli Original Spread
  • 2 small shallots, finely chopped
  • 250 g Arborio rice
  • 500 g strawberries, hulled-half quartered and remaining roughly chopped
  • 1/2 glass white wine (50ml)
  • 1 litre vegetable stock, kept hot
  • 40 g Bertolli Original Spread
  • 50 g Parmesan cheese, freshly grated plus extra to serve


  1. Heat the Bertolli Spread in a saucepan, add the shallots and sweat on a medium heat.
  2. Stir in the rice and coat each grain. Stir in the white wine and simmer until evaporated.
  3. Add a ladleful of stock, stir and simmer for a minute, then stir in the roughly chopped strawberries.
  4. Gradually add the remaining stock stirring all the time between additions.
  5. When the rice becomes al dente, remove from the heat and stir in the Bertolli Spread and grated parmesan. Leave to rest for a minute.
  6. Top with the quartered strawberries and some more grated parmesan, if desired, and serve.