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

If you also love these combinations, here are some other ideas:

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

Ingredients

3 cups rice
2 broth cubes (vegetable, 28 g each)
4 cups water
to taste olive oil
to taste dried onion
18 oz blackberries
3.5 tbsp butter
to taste grated parmesan
to taste fine salt

Steps

Prepare the broth by placing a liter (4 cups) of water in a pot, heating it up, adding the cubes, stirring to dissolve, and keeping it warm.
If you prefer, you can make your own vegetable broth 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 it warm.
In a wok, place the oil, onion powder, and rice, and toast for a few seconds.
At this point, as it dries, add a ladle of broth, stir, and continue for about 10 minutes.
Meanwhile, put the washed and dried blackberries in a small pot, add 1.5 tbsp (20 g) of butter, and cook for about 10 minutes until they break down. Turn off the heat and puree them with an immersion blender. Pass the puree through a sieve to remove all the seeds characteristic of blackberries. I recommend keeping a few blackberries aside to garnish the dish.
Cook the rice until 5 minutes before the end of cooking.
All you have to do is add the blackberry puree, stir, and before completing cooking, add 2 tbsp (30 g) of butter, the parmesan, adjust the salt if necessary, and serve hot.
Finish the dish with some fresh blackberries.