This is a fantastic strawberry risotto recipe that works great as an appetizer, or even as a light lunch or dinner. It can also work as a side dish for fish and seafood.
Strawberry Risotto
Giorgos Tsoulis
A delicious risotto recipe with strawberries which works great as a lunch, light dinner or an appetizer, but also as a side for fish and seafood.
Place a pan over medium heat and let it warm up. Add a little olive oil and the onion, and sauté for about 3-4 minutes until caramelized.
Add the rice and sauté for another 2-3 minutes.
Deglaze with wine and allow the alcohol to evaporate.
Pour in the broth in batches and mix with a wooden spoon at regular intervals.
Repeat the process until the fluid is absorbed and the rice is cooked.
Remove from the heat, season with salt and pepper, add the strawberries, butter, Parmesan and balsamic vinegar, and stir constantly with a wooden spoon to give it a creamy texture.
Serve the risotto with extra strawberries and salad.
Notes
Chef’s tip: This type of risotto can also be served with fish.
Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.
He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.
As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
