Roasted Strawberry and Cinnamon Basil Risotto

June 19, 2012 · 17 comments

Risotto with Text Image

Summers are made of seriously good defining moments.

No one ever says nostalgically, that was the winter of driving home from work in the ice and freezing while scraping snow off the car.

Really. The best things are always in the summer.

Like, when I was a kid, there was the summer of perfecting a handstand in the pool and begging my mom for a trampoline…because the neighbor girl had one. And the summer of fake getting lost on bike ride adventures with my sister. That was weird.

There was the summer of chocolate doughnuts and 90210 after high school cross country practice. And shaving cream fights with the boys down the street.

There were summers of graduation parties…and paper-chain countdowns until fall when I’d be living at college again.

Strawberries Drizzled with Olive Oil

Let’s making something clear. I’m totally forcing this summer to be defined by coconut and roasting things.

I get it…only crazy people turn on the oven to cook fruits and vegetables. Trust me when I tell you…it’s totally worth it. (And whatevs.) Roasting turns fruit into candy.

Roasted Strawberries

I’ll be honest, it’s a little of a syrupy mess…that folds perfectly into risotto.

There’s a handful of fresh cinnamon basil in this risotto too…because it’s growing in my mom’s garden and I’m living in her house. (This was just a plant bought at a local garden store, I’m pretty sure. It sounds like fancy summer living, but it should be pretty easily accessible.)

And, a splash of sweet red wine.

PS: If this turned into the summer of wine and fruit, I wouldn’t even be surprised. Or disappointed.

Roasted Strawberry and Cinnamon Bail Risotto
recipe adapted from bell’ alimento

1 (heaping) cup strawberries, hulled and halved
drizzle olive oil, sprinkle of sea salt
4 cups chicken broth
4 tablespoons butter
1 small, sweet onion (I used Vidalia)
1 1/2 cups arborio rice
1/2 cup sweet red wine
1/2 cup half and half
2 tablespoons cinnamon basil, chopped

Hull and halve strawberries. Place on a baking sheet lined with parchment paper, drizzle with olive oil and season with sea salt. Bake in a preheated 375° oven for 40 minutes, being careful to remove from the oven before the juices burn.

Meanwhile, heat chicken broth in a small saucepan. In a large skillet, melt butter and sautee onion until soft over medium high heat. Reduce heat to medium, add rice, and stir to combine. Reduce heat to medium low and begin adding warm broth, about a half cup at a time, stirring constantly. (When the broth you’ve added is absorbed, add more.) Add wine, and stir until absorbed. Reduce heat to low. Gently fold in cream, cinnamon basil and roasted strawberries. Continue stirring until cream is absorbed. Serve immediately.

{ 17 comments… read them below or add one }

Laura Dembowski June 19, 2012 at 3:35 pm

This looks so cool and unique. I’ve never had risotto because I’m allergic to cheese and almost all risottos have cheese in them. I also usually save my major calories for dessert, so this is the perfect excuse for me to give risotto a try!


The Mom Chef ~ Taking on Magazines One Recipe at a Time June 19, 2012 at 5:25 pm

This sounds like high brow rice pudding and wow, what a brow. Roasted fruit is the bomb. There’s nothing else to it. Definitely worth turning on the oven for.

I’m not a fan of winter, but you know; “…between the woods and frozen lake, the darkest evening of the year.” It does have its place. :)


joy June 19, 2012 at 6:26 pm

I would never think of add strawberries. That is so cool.


Colleen @ What's Baking in the Barbershop?! June 19, 2012 at 8:08 pm

What a unique dish! I bet these flavors work so well together!!


Emily @ Life on Food June 19, 2012 at 8:10 pm

I am not going to lie I don’t really know what to think of this but I do know I really want to try it. Is it dessert or dinner?


Baking Serendipity June 19, 2012 at 8:19 pm

I served it as a side dish with an applewood smoked turkey tenderloin. The rice balances the sweet with savory, and I like my desserts just a little sweeter.


Erica @ For the Sake of Cake June 19, 2012 at 8:49 pm

So creative!


Julie H. of Spinach and Sprinkles June 19, 2012 at 9:08 pm

Oh my heavens!!! I’ve never had a risotto- let alone made it but this kind of recipe makes me want to give it a try! WOW!


Dorothy @ Crazy for Crust June 19, 2012 at 9:38 pm

Okay, this sounds so good. I love risotto, I never thought to do a dessert version. And I like your idea of a wine and fruit summer…


amy @ fearless homemaker June 20, 2012 at 9:46 am

yay, i was hoping you’d post this recipe. it sounds sooo good! it would be wonderful with a splash of balsamic vinegar on it + a quick shaving of pecorino romano before eating it. YUM!


Monet June 20, 2012 at 10:37 am

I love how simple desserts can be during these months. Strawberries are already so good right now. I can’t imagine how heavenly these must taste! Thank you so much for sharing!


Cassie June 20, 2012 at 1:11 pm

Sarah, this is brilliant. I am all about roasted fruit this summer. Loving this.


Erin @ Dinners, Dishes, and Desserts June 20, 2012 at 1:28 pm

Ok, YUM!! What an interesting dish. Sounds great for summer!

I sent you an email about helping in a bake sale – any chance you are interested?


Kristen @ Swanky Dietitian June 20, 2012 at 3:42 pm

This looks fantastic. I love adding sweetness into a risotto dish. Great idea!


Michelle (Better with Berries) June 20, 2012 at 7:36 pm

I love your thoughts about summer :-) I’m so glad it’s here! And I’m so glad that it seems like everything is working out well since the big move!


Jen @ Savory Simple June 21, 2012 at 6:51 pm

This has the flavors of summer all through it! It sounds spectacular.


BinomialBaker June 21, 2012 at 7:11 pm

I have been looking for a good sweet-risotto recipe and yours sounds amazing! Thank you for sharing!


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