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Strawberry Risotto with Ginger Cream

Riceland's medium grain rice is perfect for this dish. Its short grain allows the creaminess of the risotto to develop perfectly.






Cook Time

1 hour

Product used:

Medium-Grain White





6 cups 2% milk, plus more if needed

1/2 cup granulated sugar

2 teaspoons vanilla extract

2 Tablespoons unsalted butter

1 cup Riceland medium grain rice

fine zest and juice of one tangerine

1/2 cup strawberry puree: requires 1 quart fresh strawberries (optional)

1 cup canned coconut milk (shake well)

1 quart fresh strawberries

Ginger Cream:

1/4 cup water

3 tablespoons grated, fresh ginger

1 1/2 tablespoons sugar

1 cup chilled whipping cream

Fresh mint as garnish


Prepare ahead the strawberry puree.

  1. Puree 1 quart capped strawberries in a blender.
  2. Cook the strawberry puree in a slow cooker 6-8 hours on LOW until the puree has thicken.
  3. Cool and freeze. Use as needed in cakes, frostings, etc.

Prepare the risotto.

  1. In a medium saucepan, heat milk, sugar and vanilla until just simmering. Reduce heat to low, cover and keep hot.
  2. Melt butter in a saucepan over medium heat. Add rice and cook, stirring frequently, until it becomes fragrant and is slightly toasted, about 2 minutes.
  3. Over medium-low heat, add zest and juice of tangerine and cook, stirring continually, until liquid is absorbed, about 2 minutes.
  4. Reduce heat to low. Add milk 1 cup at a time to the risotto, stirring constantly until almost absorbed, about 3 to 5 minutes.
  5. Repeat process until the milk mixture has all been incorporated.
  6. Test taste. If the rice is still firm, add additional hot milk 1 cup at a time, stirring until it is absorbed. Repeat as needed until risotto is soft and creamy. This can take 30-45 minutes.
  7. Add 1 drop red gel food coloring, if desired.
  8. Remove risotto from heat and stir in coconut milk. Set aside.
  9. Slice 3-5 strawberries as garnish. Chop remainder. Set aside in the refrigerator

Prepare Ginger Cream.

  1. Combine 1/4 cup water, ginger and sugar in a small saucepan.
  2. Stir over medium heat until sugar dissolves.
  3. Simmer until mixture is syrupy, about 5 minutes. Cool completely and add to 1 cup heavy cream.
  4. Using electric mixer, beat cream in cold, medium bowl until peaks form.
  5. (Can be made 4 hours ahead. Cover and chill.)
  6. Top Strawberry Risotto and serve garnished with fresh mint.

To serve: Spoon chopped strawberries into a small bowl or glass, top with strawberry risotto and ginger cream. Garnish with sliced strawberries and fresh mint. Risotto and chopped strawberries may also be layered.