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Recipe by Emporion
Strawberry risotto is an original and sweet variation of the traditional Italian risotto. The sweetness of the strawberries pairs perfectly with the delicate flavor of the rice, creating a surprising and delicious dish. This recipe is perfect when strawberries are in season and you want to try something different.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Wash and drain the strawberries
Step 2 of 6: Finely chop the onion and soften it in oil
Step 3 of 6: Add the rice and toast it for a few minutes, then pour in the wine and let it evaporate
Step 4 of 6: Add the broth one ladle at a time, stirring constantly
Step 5 of 6: When the rice is still al dente, add the strawberries cut into pieces, season with salt, and finish cooking the rice
Step 6 of 6: Add the butter before serving
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In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving220 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,718 kJ411 kcal | 781 kJ187 kcal |
| Fat | 6.82 g | 3.1 g |
| of which saturated fatty acids | 3.74 g | 1.7 g |
| Carbohydrates | 75.24 g | 34.2 g |
| of which sugars | 4.38 g | 1.99 g |
| Fibre | 1.63 g | 0.74 g |
| Protein | 7.26 g | 3.3 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
