Loretta Sebastiani

Loretta Sebastiani
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Bicolor risotto: strawberry-and-asparagus risotto
( Risotto bicolore con asparagi e fragole )

Our original home cooking

Bicolor risotto is the combination of two risottos. The first is asparagus risotto and the second strawberry risotto. Placed on the same plate and decorated with asparagus, strawberries, quail eggs and dried tomatoes they form a very colorful and delicious dish that can be servd in a menu to celebrate a ceremony at home but can also become a way to let your children eat fruit and vegetables. Exactly the situation that led me to create it ;)) This strawberry risotto has a very intense flavor but if you prefer a less aromatic dish, follow my second recipe for strawberry risotto. Link below.

difficulty: medium

time: preparation: 25 minutes
cooking: 50 minutes
total: 1 hour

calories: 407 (kCal)

Ingredients / Serves 4

  • 320g (11 1/3 ouncs) long-grain, parboiled rice
  • 500g (1.1 pound) green asparagus
  • 200g (7 ounces) ripe and smelling strawberries
  • 3 tablespoons fresh chopped parsley
  • 2 tablespoons fresh chives
  • 250g (8 3/4 ounces) leek
  • 4 quail eggs
  • 6 halves dried tomatoes
  • 100ml (3 1/3 fluid ounces) red wine
  • 100 ml (3 1/3 fluid ounces) white wine
  • 1.4 l (3 pints - 6 cups) vegetable broth
  • 2 tablespoons plus 1 teaspoon extra virgin olive oil
  • Salt
medium difficulty
preparation: 25 minutes
cooking: 50 minutes
total: 1 hour
How many calories in a serving?
Calories: 407 (kcal) 21 % - 1702 (kJ)
Protein: 12.3 (g) 25 % GDA
Total fat: 9.0 (g) 13 % GDA
Total carbohydrate: 68.9 (g) 26 % GDA
Sugars: 13.6 (g) 16 % GDA

Download free PDF version (137 download).

Bicolor risotto recipe. Strawberry risotto and asparagus risotto

Preparation and cooking

  • - Prepare asparagus.
    Trim off the bottom ends of their stalks that is their harder part.
    It's enough to see where their green color begins to fade.
    Wash them thoroughly.
    Bring asparagus stalks together again in a bundle.
    Cut a piece of kitchen string long enough to wrap a couple of times around the bundle.
    Tie the kitchen string into a knot to secure it and put the bundle in a deep pot (or in an asparagus steamer, if you have).
    Be careful the bundle is well upright.
    Add 1 1/2 to 2 inches of water and bring to a boil.
    Turn down the heat, cover with a lid and continue simmer until so tender to reduce them to puree.
  • - Boil quail eggs.
    Put quail eggs in a little pan and cover with cold water.
    Bring to a boil and simmer, 4 minutes.
    Run under cold water immediately to shell them easily.
  • - Prepare the broth.
    Meanwhile prepare broth and keep it boiling while you're cooking your risotto.
  • - Begin cooking risottos.
    At this point you can begin cooking rice in separate pots.
    Remove the outer leaves and end of the leek, cut it in half lengthwise and slice thinly.
    Divide it and olive oil into two pots.
    Fry leek on very low heat.
    Add half of the rice in each pan.
    Cook until rice looks milky, 3 to 4 minutes.
    Pour in wine (white wine for asparagus risotto and red wine for strawberry risotto).
    Let it evaporate over high heat, stirring now and then.
    At this point add 2 ladlefuls of vegetable broth and simmer until absorbed, stirring.
    Continue adding broth, one ladle at a time, until rice is tender.
    Remember to respect the cooking time on package.
    Cut out 8 pieces from sun-dried tomatoes and then cut the remaining ones and add to risotto with white wine few minutes before the end of cooking.
  • - Prepare strawberry and asparagus purée.
    While your two risottos are cooking you have to prepare strawberry and asparagus purèe.
    Clean and run strawberries under cold water quickly.
    Dab water in excess with paper towels and blend them in a food processor.
    Remember to put apart two of them to garnish.
    Then reduce asparagus to purée too.
    If your asparagus are not fibrous they can be blended.
    Otherwise it is better to pass them through a food mill.
    Remember to set aside 4 of them to garnish.
  • - The last step.
    One minute before turning off the stove add mashed strawberries and asparagus to their risotto.
    Turn off the stove and sprinkle every risotto with parsley and chives.

Just before serving

  • - Transfer every risotto in your serving dish.
    Decorate according to your imagination or, as I suggest in the picture, with quail eggs, asparagus, strawberries and bits of dried tomatoes that you've put apart.
    Serve immediately.



  • - For the best results, choose your ingredients very well. Green asparagus, commonly called asparagine, which does not need to be peeled and then fragrant medium-sized strawberries and high-quality rice that does not run the risk of overcooking ;))
  • - Obviously you could add some soft cheese once turned off the stove to enrich your dish but I prefer my two risottos in this ways.

Menu planning

  • - This risotto is very laborious. If you like, plan it for a Sunday lunch or an important occasion. Below I suggest two menus. The first related to the choice of simple and healthy dishes for those who do not want or can not give up certain principles even when they have to celebrate an important occasion. The second one is the combination of more elaborate dishes. Both are full Italian menus.
    If you are interested in menu recipes, you'll be able to find their links in the next paragraph.
  • - Delicate spring menu.
    Starter: prepare an assorted plate made with spinach and ricotta cheese flans, dried apricots wrapped in bacon, pineapple baby and culatello skewers, sweet giant olives, goat cheese with herbs, good-quality artichokes in oil.
    First course: bicolor risotto.
    Second course: roast beef con patatoes baked in foil or colored potatoes.
    Dessert: fresh and delicious pudding with ladyfingers.
    Choose the prosecco wine you like to match to your menu but I recommend to pair a sparkling sweet wine to your dessert. I generally serve Asti spumante (from Piedmont)
  • - Elaborated spring menu
    Starter: assorted antipasto platter made with ascolana olives, assorted salami and zucchini flower flans.
    First course: bicolor risotto
    Second course: lemon-flavored lamb accompanied by seasonal green salad
    Dessert: Sacher torte.
    Pair a rosé wine to this menu from starter to second course. The best choice according to me is a wine made with Negroamaro grapes produced in Apulia.
    For dessert be careful. You have to find a wine that pair well with chocolate. Why don't you choose Barolo Chinato to be served after?

Useful links for this recipe

Healthy eating

  • - As you can see reading its nutrition facts bicolor risotto with asparagus and strawberries is a balanced, low fat dish but delicious at the same time. Eating healthy, simple and tasty? You can!
  • - Risotto with strawberries and asparagus can be a main dish dish for your Sunday meal but an interesting first course in a full Italian meal in which there are all the main important nutrients according to the Mediterranean diet: carbo in rice, vitamins in fruits and vegetables, proteins in eggs and healthy fat in olive oil.


What's the right wine for " Bicolor risotto: strawberry-and-asparagus risotto "?

When I prepare these two risotto dish my husband serves a good-quality rosè wine such as Cerasuolo Montepulciano d'Abruzzo (wine from Abruzzo)