Blueberry Risotto Recipes

BLUEBERRY RISOTTO

Blueberry Risotto image

from 'The Silver Spoon Cookbook'. This sounds like a wonderful refreshing dish, perfect for this summertime fruit.

Provided by GothicGranola

Categories Short Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

6 1/2 cups vegetable stock
3 tablespoons butter
1 onion, finely chopped
2 cups risotto rice
3/4 cup white wine
1 3/4 cups blueberries
1/2 cup light cream
parmesan cheese, freshly grated, to serve

Steps:

Bring the stock to a boil. Meanwhile, melt the butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes until softened. Add the rice and cook, stirring constantly, until the grains are coated in butter. Sprinkle in the wine and cook until it has evaporated.
Set aside 2 Tbsp of the blueberries and add the remained to the pan. AAdd a ladleful of the hot stock and cook, stirring, until it ahs been absorbed. Continue adding the stock, a ladleful at a time, and stirrung until each addition has been absorbed. This will take 18-20 minutes. When the rice is tender, stir in the cream and transfer to a warm serving dish. Garnish with the reserved blueberries and serve with Parmesan.

Nutrition Facts : Calories 340.1, Fat 14.8, SaturatedFat 9.2, Cholesterol 42.7, Sodium 77, Carbohydrate 40.9, Fiber 1.9, Sugar 8, Protein 3.9

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