Strawberry risotto

It's finally strawberry season again! If you can't get enough of it, you should definitely try this spicy recipe. The strawberries in combination with the pepper harmonize perfectly and create a wonderful, spicy risotto that is easy to surprise friends and family with. Since strawberries are very fruity but not too sweet, they also work excellently in savory dishes.


  • 500g local strawberries
  • 1 large onion
  • 250g risotto rice
  • 3 tbsp Viennese seasoning
  • 1 bunch of soup vegetables
  • 100g grated Parmesan
  • 1/8 l white wine
  • oil
  • pepper
  • fresh mint


Clean the soup vegetables and fry them in a pot with a little oil, add 1.5 liters of water and simmer for at least 1 hour. Strain the vegetable soup and keep warm.

Meanwhile, cut the less beautiful half of the strawberries into small pieces and halve the other, more beautiful half.

Tip: the later the strawberries are added, the better the color and fruit notes are retained in the risotto.

For the risotto, cut the onion into small cubes and sauté with a little oil until they become translucent. Add the risotto rice and sauté briefly before deglazing with white wine. While constantly stirring, add a spoonful of vegetable soup to the rice so that it is lightly covered. After 15 minutes, stir in the chopped strawberries and cook until the risotto is ready. Before serving, stir the Parmesan, the remaining strawberries, the Viennese seasoning and freshly ground pepper into the risotto and serve.

Sprinkle with Parmesan and garnish with fresh mint.

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