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Strawberry Risotto

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.
  • 40 minutes
  • Prep time10 minutes
  • 4 portions
recipe image Strawberry Risotto


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

Nutritional facts

Energy (kcal)442 kcal
Energy (kJ)1851 kJ
Protein (g)9.5 g
Carbohydrate incl. fibre (g)63.8 g
Carbohydrate excl. fibre (g)59.5 g
Sugar (g)9.7 g
Fibre (g)4.3 g
Fat (g)14.4 g
Saturated fat (g)4.3 g
Unsaturated fat (g)9.4 g
Monounsaturated fat (g)4.5 g
Polyunsaturated fat (g)5.0 g
Trans fat (g)0.0 g
Cholesterol (mg)9 mg
Sodium (mg)798 mg
Salt (g)1.99 g
Vitamin A (IU)738 IU
Vitamin C (mg)69.6 mg
Calcium (mg)177 mg
Iron (mg)3.37 mg
Potassium (mg)282 mg


  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.