Vegan strawberry risotto: the recipe worthy of starred chefs!

Vegan strawberry risotto: the recipe worthy of starred chefs!

When the strawberry season arrives, the idea of ​​risotto is immediately triggered. But the vegan one needs a few more tricks

Spring, strawberry season because now thanks to the greenhouses and the increasingly mild climate also in Italy from April onwards they ripen and are already very good.

strawberry risotto


So why don’t we prepare a nice risotto? Only this is the vegan strawberry risotto, and so we need some simple but ingenious tricks for a great chef result.

The recipe for vegan strawberry risotto and all the tricks for a perfect result

Let’s see the ingredients and all the steps of this fresh and original risotto that will conquer everyone and that will transform a home lunch into a refined tasting.

strawberries make you fat

Source: Canva

400 g of Carnaroli or Roma rice
24 ripe strawberries
About 800 ml of vegetable broth
1 leek for the sauté
1 glass of white wine
6 tablespoons of olive oil
1 tablespoon full of almond butter
4 tablespoons of vegan parmesan of almond flour
Salt to taste


The first move to make is to prepare the vegetable broth. If we are looking for a quick shortcut we can use cold water and vegetable granular nut (better if prepared by us). Otherwise the classic with 2 carrots, 1 large white onion, 1 stick of celery and stalks of parsley for flavoring. When it’s ready let’s keep it warm, the first trick is this.
While the broth is cooking, however, we can already prepare part of the recipe: we weigh the rice, wash and cut the strawberries into small pieces, keeping 4 aside for the final decoration. It is not a trick, but a tip.
Take a large pan, heat the olive oil and when it has heated up, pour in the finely chopped leek. After 3-4 minutes, always on medium-high heat, we have to toast the rice mixing it with the leek.

And here is the new trick: we immediately blend with the white wine, only the white one, making it evaporate well before moving on. Some are wrong, adding first a little broth and then the wine. The sequence, on the other hand, is the other way around, otherwise the whole recipe changes. The wine must be absolutely cold from the fridge, wait until the last moment before taking it out.
As soon as the wine has evaporated, then it is the turn of the broth. First a couple of ladles, making them absorb: there are those who constantly turn the rice, those who do not touch it at all. In this case it is better to do it in the first way than in the second, also because otherwise we risk that some grains stick to the bottom, ruining the result.

After ten minutes, not one more, it’s up to chopped strawberries. You do not need to blend them in the mixer, as with the heat they will melt immediately, giving a beautiful color to the risotto. The trick is to put three quarters of it and keep a smaller amount aside and then you will understand why.
At that point we have to taste to see if there is no salt and continue to cook for another 8 minutes, adding broth when needed. We turn off and stir: normally we would do it with butter, in this case we use almond butter, stirring vigorously but away from the heat.
What about the strawberries we kept aside? Those already cut into small pieces let’s add them now. Whole ones instead we will need one per plate, as a final decoration.

Category: Recipes
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