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.
Prep time10 minutes
4 portions
Ingredients
- 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 |
Instructions
- Heat the Bertolli Spread in a saucepan, add the shallots and sweat on a medium heat.
- Stir in the rice and coat each grain. Stir in the white wine and simmer until evaporated.
- Add a ladleful of stock, stir and simmer for a minute, then stir in the roughly chopped strawberries.
- Gradually add the remaining stock stirring all the time between additions.
- 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.
- Top with the quartered strawberries and some more grated parmesan, if desired, and serve.
