Clean 6 to 8 strawberries (leave the rest for decoration). Dice the strawberries and set aside.
Heat the vegetable broth. It must be hot when you add it (use vegetable bouillon cubes).
Melt 3 oz (5 1/2 tbsp) of butter in the risotto pot and add the onion. Cook until transparent.
Add the rice and stir until it is transparent as well.
Add the wine little by little (so that the rice does not cool down) and stir until it evaporates/absorbs.
Then, add a ladle of broth, wait until it absorbs (without drying) and repeat until adding all the broth. It takes about 17 minutes to be al dente.
During the last 5 minutes of cooking, or together with the last ladle of broth, add the chopped strawberries, one half at the time (so that the preparation will not cool down).
At the last minute, add 3 oz butter and grated parmesan cheese. Stir until combined. Cover, turn off the heat, and allow to rest for a few minutes before serving.
