Blueberry Risotto

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 cup (150g) fresh blueberries 1 cup (150g) fresh blueberries
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15g) butter 1 tablespoon (15g) butter
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 65g, 3g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, heat the vegetable broth over medium heat and keep it simmering.
2. 2.
   In a separate large pan, heat the olive oil and butter over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
4. 4.
   Add the Arborio rice to the pan and stir it for a minute until it is well coated with the oil and butter.
5. 5.
   Pour in the white wine and cook until it is absorbed by the rice.
6. 6.
   Begin adding the simmering vegetable broth, one ladle at a time, stirring continuously until each ladleful is absorbed before adding the next.
7. 7.
   After about 15 minutes, when the rice is almost cooked, gently fold in the fresh blueberries.
8. 8.
   Continue adding the vegetable broth and stirring until the rice is cooked al dente and the blueberries have softened.
9. 9.
   Remove the pan from heat and stir in the grated Parmesan cheese.
10. 10.
    Season with salt and pepper to taste.
11. 11.
    Let the risotto rest for a few minutes before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Blueberries — Gently fold in the blueberries towards the end of cooking to prevent them from becoming too mushy.
• Arborio rice — Rinse the rice before cooking to remove excess starch and achieve a creamier texture.
• Parmesan cheese — Use freshly grated Parmesan for the best flavor and texture.

Tips & Tricks

• To enhance the blueberry flavor, you can add a splash of blueberry liqueur or a drizzle of blueberry balsamic vinegar.
• For a creamier texture, stir in a tablespoon of mascarpone cheese at the end.
• Experiment with different herbs like fresh thyme or basil to add an extra layer of flavor.

Serving advice

Serve the Blueberry Risotto hot in individual bowls. Garnish with a sprinkle of grated Parmesan cheese and a few fresh blueberries for an elegant touch.

Presentation advice

To make the dish visually appealing, arrange a few blueberries on top of the risotto in a decorative pattern. Serve it on a white plate to showcase the vibrant purple color of the blueberries.