Thermomix Strawberry Risotto

Thermomix recipe 100% made in Italy for Strawberry risotto
Thermomix Strawberry Risotto

Finally, spring has arrived and with it a recipe with a spring-like and delicate flavor.

It may look like a complicated recipe but I will tell you it’s very simple, and with the Thermomix everything is easier.

I found the recipe among the old notes that my mom’s presenter had given her years ago and at the sight of the “Strawberry Risotto” my eyes lit up, a real surprise/luck.

I leave you with the recipe for the Thermomix strawberry risotto.

See you for the next recipe!


Thermomix Strawberry Risotto

Cuisine Italian
Total Time 30 minutes
Servings 4


  • 250 gr strawberries (keep some aside for garnish)
  • 1 shallot (or 1 small onion)
  • 30 gr extra virgin olive oil
  • 400 gr carnaroli rice
  • 100 gr red wine
  • 900 ml vegetable broth (or water + thermomix vegetable bouillon)
  • 100 ml fresh cream (or ricotta)*
  • 50 gr grated parmesan
  • pepper to taste (optional)
  • fine salt to taste (optional)


  1. Put the shallots in the bowl, chop: 5 sec. speed 7.

  2. Gather on the bottom with the spatula and add the oil, sauté: 3 min. 100° speed 1.

  3. Add the cleaned strawberries cut into quarters, season: 3 min. 100° Reverse speed 1.

  4. Add the rice, toast: 2 min. 100° Reverse speed. 1 without a measuring beaker.

  5. Add the wine, deglaze: 1 min. 100° Reverse speed. 1 without a measuring beaker.

  6. Pour in the boiling broth (or boiling water with the nut), the chilli pepper and salt, cook: 10-11 min. 100° Reverse speed 1.

  7. Check the salt and cook the rice and, if necessary, continue cooking for a few minutes.

  8. Leave a few minutes in the unplugged bowl, then pour into a fairly large container and stir in the cream and Parmesan cheese.

  9. Plate and serve garnished with leftover strawberries… Buon appetito!

Recipe Notes

*For vegans, use vegan cream and don’t use Parmesan cheese. While for those intolerant to dairy products, use lactose-free cream.

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