Wash the strawberries thoroughly and drain them well.

Finely chop the onion.

In a pot, pour a drizzle of olive oil and heat it over medium heat.

Add the chopped onion and sauté it until it becomes transparent.

Add the rice to the pot and toast it for a few minutes, stirring constantly.

Pour the dry white wine into the pot and let it evaporate completely.

Add the broth to the pot, one ladle at a time, stirring constantly until the rice absorbs the broth.

Continue to add the broth and stir until the rice is still al dente.

Cut the strawberries into pieces and add them to the pot with the rice.

Season with salt according to your taste.

Continue to cook the risotto until the rice is cooked to perfection and the strawberries are soft.

Add the butter to the pot and mix well until it is completely melted.

Serve the strawberry risotto hot and enjoy it immediately.