I love pairing fruit in savory dishes, and this Blackberry Risotto is really excellent, even appreciated by my husband who doesn’t usually like such combinations. It instantly makes the table colorful and cheerful!

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Difficulty: Easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: 8People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

3 cups rice
2 broth cubes (vegetable broth, 1 oz each)
4.2 cups water
to taste olive oil
to taste dried onion
18 oz blackberries
3.5 tbsp butter
to taste grated Parmesan cheese
to taste fine salt

Steps

Prepare the broth by placing a liter of water in a pot, heat it up, add the cubes, stir to dissolve them, and keep warm.
If you prefer, you can prepare the vegetable broth yourself by adding a carrot, a celery stalk, and an onion to the water, let it boil for about 15/20 minutes, adjust the salt, and keep warm.
In a wok, put the oil, powdered onion, and rice, and toast for a few seconds.
At this point, add a ladle of broth as it dries, stir and continue for about 10 minutes.
Meanwhile, put the washed and dried blackberries in a saucepan, add 1.5 tbsp butter and cook for about 10 minutes until they break down. Turn off the heat and use an immersion blender to turn them into a puree. Pass the puree through a sieve to remove all the seeds typical of blackberries. I recommend keeping a few blackberries aside to decorate the dish.
Cook the rice until 5 minutes before it is done.
All that’s left is to add the blackberry puree, stir, and before completing the cooking, add 2 tbsp butter, the Parmesan, adjust salt if necessary, and serve hot.
Finish the dish with some fresh blackberries.