Add the chicken broth to a saucepan over medium-high heat and bring to a slight boil. Reduce heat to low and keep the the broth warm over the low heat.
In a separate large saucepan or dutch oven heat the oil over medium-high heat. Add the rice, celery, and onion, stir while cooking for about 1 minute.
Add the wine and cook until evaporated, about 2 minutes.
Reduce the heat to medium-low, carefully pour in 1 cup of the broth and stir constantly until absorbed. Continue adding a couple ladles full of broth every couple minutes until all the broth has been absorbed and the rice is thick and creamy, 35 to 40 minutes, stirring very often during the entire cooking time. During the last 10 minutes of cooking stir in most of the chopped strawberries reserving about 2 TBSP to garnish with.
Take the rice off the heat and stir in the butter, Parmesan cheese, and lemon juice. Add salt and fresh cracked pepper to taste. Garnish with the reserved chopped strawberries.
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