Speck, Artichoke & Strawberry Risotto

Ever thought of including strawberries in your risotto? Check out this interesting recipe and try it out for yourself next time you’re preparing dinner for the family. Enjoy!

112Yield: Serves 4

300 Grams Arborio Rice
1 Small Onion
1 Tbsp Fresh Chopped Garlic
70 Grams Butter
1 Glass White Wine
2 Stock Cubes (Chicken or Vegetables)
1 Strip of Speck (5mm Thick) – Diced
8 Slices Speck – Finely Sliced
4 Tbsp Parmesan Cheese
10 Strawberries – Finely Chopped
3 Artichokes


Clean artichokes. Trim and peel and chop. Make 1.5 litres of stock with boiling water and stock cubes. Set aside.

Cook the garlic and butter in butter. Add the artichokes and diced speck, cook and then add the white wine. Cook gently. Add the rice and cook until all liquid is absorbed.

Ladle some stock over the rice, and cook whilst also stirring to prevent sticking. Keep adding stock until the rice is done. Just before serving, season to taste, add parmesan cheese, the chopped strawberries and sliced speck. Mix well and serve with more speck and strawberries on top.

Love it? Check out more dishes using strawberries here:

Recipes have been reproduced from the foodie issue no.20.