Since Valentine’s Day is around the corner. My strawberries look like they won’t last for another two days. I remembered I recreated blueberry risotto with bacon spinach and arugula from Fiorenza Sam a food blogger. So why not make a strawberry risotto?

Being creative, I did change some of the ingredients that Fiorenza use. I decided to finish off my last few cooked cocktail prawns. I am a chili lover, so I got to have chili flakes. I realized that I have runout of green vegetables.

I have used garlic instead of onion. As some Italian blogs don’t use cream cheese which Fiorenza had use cream cheese in her recipe. I use thickened cream instead. My risotto is pinky red in colour, has cooked cocktail prawns and chili flakes. It’s delicious, comforting, and hearty meal for Valentine’s Day if your loved one is a fan of risotto, prawns, chili flakes and berries. Let’s cook!!!

Ingredients

150 g arborio rice
1 Tbs garlic minced
300 ml hot boiling water
6-8 strawberries, washed, stems removed and halved
25 g thickened cream
60 ml red wine
12 cooked, deveined cocktail prawns
50 g Parmesan Pecorino cheese, grated finely
2 Tbs oil
25 g pro activ spread or butter
salt
black pepper
Italian Seasoning

Method

Blend strawberries with 5 Tbs water until pureed. Then strain through a sieve to remove grain, to get a smooth puree. And set aside. In a pot, heat oil for 1 minute, add garlic and brown slightly. Meantime put kettle on.

Add rice, toss it around in garlic for 30 seconds. Then pour in red wine, let it evaporate while stirring to prevent sticking to the pot. Slowly add water, waiting until the water is absorbed before adding a little bit more. Stir a couple of times.

Now add in thickened cream, stir to mix well. Continue to add a little bit of water. Stir again to prevent from sticking. Now add a pinch or two Italian Seasoning and 6 cooked cocktail prawns, stir to mix well. Add the last bit of water. Give a couple of stirs. Then add proactiv spread in, toss to combine.

At nearly the end of cooking time, add in strawberries puree, mix well making sure rice and cooked cocktail prawns are coated in the puree. Turn to low heat, stirring occasionally and let it cook through. Turn off hob. Add cheese and season with salt and black pepper. Stir to mix well. Spoon onto warm bowl and garnish with remaining cooked cocktail prawns, more black pepper and chili flakes. Serve immediately with a glass of red wine. Enjoy!!!!!

Note: You may want to use vegetables stock instead of boiling water. You may omit Italian Seasoning and prawns, or chili flakes. You may use blackberries, and blueberries or raspberries. You may want to add cherries tomatoes or red pepper. You might want to add arugula, pancetta, bacon or mushrooms.

The 150 g arborio rice is good for 2 people/ serving; as you will be adding other ingredients to the rice. If you want more arborio rice, you can increase the amount to 200-225 g if you are big eater.

https://helenscchin.com/2026/02/05/strawberry-risotto-with-prawns-and-chili-flakes/

For my Blueberry risotto with bacon spinach and arugula recipe:

https://helenscchin.com/2021/02/01/blueberry-risotto-with-bacon-spinach-and-arugula/

Fiorenza Sam original recipe: 

https://mypinchofitaly.co.uk/2021/01/29/blackberry-risotto-with-crispy-pancetta/

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