Two-Serving Strawberry and Prosecco Risotto for Spring

This light and refreshing risotto combines the sweetness of ripe strawberries with the bubbly charm of prosecco, making it a perfect treat for a cozy spring meal. It’s easy to prepare and serves two, ideal for sharing with someone special.

Tips For Perfect Results

Use cold broth and add it gradually to achieve a creamy risotto texture.
Stir constantly to prevent the rice from sticking and to release the starch.
Gently fold in the strawberries at the end to keep their shape and freshness.

Ingredients 0/7

4 cups low-sodium vegetable broth, or as needed 2 tablespoons extra-virgin olive oil ¾ cup Prosecco 1 cup chopped fresh strawberries 2 tablespoons soft goat cheese (chevre) ¼ cup grated Grana Padano cheese 2 teaspoons balsamic vinegar

Why This Recipe Is So Good

A delightful mix of sweet and bubbly flavors that celebrate the freshness of spring. The creamy texture of the risotto pairs beautifully with the bright notes of strawberries and the subtle fizz of prosecco, making it both elegant and comforting.

Step 1

Warm the broth gently on the stove over low heat so it’s nice and hot when you add it to the rice. Meanwhile, heat some olive oil in a large pan over medium-high heat. Toss in the rice and stir it around until every grain is coated with oil and it turns a light golden color, which should take about 2 minutes. Pour in the Prosecco and keep stirring until the wine has completely soaked into the rice.

Step 2

Add about half a cup of the warm broth and stir until it’s absorbed. Then, add another half cup of broth along with the strawberries, stirring until the liquid is taken in. Keep going by adding half a cup of broth again, this time with the Grana Padano and goat cheese, stirring until it’s all absorbed. Continue adding the broth in half-cup increments, stirring often, until the rice is tender but still has a bit of bite. This whole process should take around 18 minutes.

Step 3

Once the rice feels just right, turn off the heat and let it sit for a couple of minutes to settle. Spoon the risotto onto two plates and finish each serving with a teaspoon of balsamic vinegar drizzled on top. Enjoy!

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Serving Options

Serve this risotto warm with a light green salad dressed in lemon vinaigrette. A glass of chilled prosecco alongside will enhance the flavors and keep the meal feeling light and festive.

Freezing Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of broth or water to restore creaminess without overcooking.