Add the water to a small saucepan over low heat to keep warm on the stovetop.
Heat the oil in a separate medium-size saucepan over medium-high heat.
Add the rice, onion, 1 tsp salt, and 1/4 tsp black pepper to the oil and cook while stirring for about 1 minute.
Add the wine and cook, stirring often, until the wine has mostly evaporated, about 2 minutes.
Reduce the heat to medium-low then carefully pour in 1/2-cup of the warm water and cook, stirring often, until the rice has absorbed most of the liquid. Repeat this process with another 1/2-cup of the water until all the water is used and the rice is tender and creamy. This process will take around 30 minutes.
Take the rice off the heat and stir in the strawberries, butter, Parmesan cheese, and lemon juice.
Season the risotto with salt and pepper to taste then garnish with strawberries.
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