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Chicken and Strawberry Risotto

"This is a unique risotto that also works equally well with scallops or prawns. It still tastes savory, but it's lovely and creamy and makes a beautiful Valentine's Day or special occasion starter. Give it a try! Garnish with sliced strawberries and fresh parsley."
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40 m servings 450 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 617 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a skillet over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in rice; cook and stir until rice becomes soft and slightly transparent, about 5 minutes.
  2. Stir 1 cup of chicken stock and white wine into the rice mixture. Cook and stir, adding more chicken stock as it is absorbed, until rice is fluffy and soft, 10 to 12 minutes. Remove from heat.
  3. Mix strawberries and chicken breast into the rice mixture. Stir in Parmesan cheese, heavy cream, salt, and pepper until well mixed. Transfer to a serving dish.

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Everyone thought the strawberries were weird. They all thought it would be good without the strawberries, though. To quote my hubby, "I didn't know it was possible to make strawberries taste b...

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