Chicken and strawberry risotto

    50 min

    This is a unique risotto that also works equally well with scallops or prawns. It still tastes savoury, but it's lovely and creamy and makes a beautiful Valentine's day or special occasion starter. Give it a try!

    8 people made this

    Serves: 2 

    • 2 tablespoons olive oil
    • 1/2 onion, finely chopped
    • 150g cooked chicken breast, diced
    • 10-15 firm strawberries
    • 250g risotto rice
    • 200ml white wine
    • 600ml vegetable or chicken stock
    • 2 tablespoons fresh cream
    • 6 tablespoons Parmesan cheese
    • Salt and pepper, to taste
    • Fresh parsley, to garnish

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Heat olive oil in a frying pan and gently fry the onion. Add rice (unwashed), and cook until rice becomes soft and slightly transparent. Add wine and some of the stock and cook over medium heat, stirring occasionally. As the stock gets absorbed, add more and stir again. Repeat until rice has cooked about 10 - 12 minutes. Remove from direct heat.
    2. Add cooked chicken, chopped strawberries and stir through. Pour over cream, add Parmesan and season with salt and pepper.
    3. Transfer to a serving dish, decorate with sliced strawberries and sprinkle with parsley.

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    Reviews in English (4)


    SImple to make and delicious. I love the sweetness complementing the savoury. As a matter of interest, has anyone estimated calories on this one - my calculator has 1 serving at about 490. Does that sound right?  -  20 Aug 2012


    This also works really well with apples instead of strawberries!  -  11 Jan 2014


    Simply and surprisingly delicious  -  01 Sep 2011