I love pairing fruit in savory dishes and I guarantee this Blueberry Risotto is truly excellent, even appreciated by my husband who doesn’t usually like this type of pairing.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 6.3 oz Ribe rice
- 5.3 oz blueberries
- 1.8 oz butter
- 1 qt water
- 1 bouillon cube (vegetable, 1 oz cube)
- to taste fine salt
- 1 tbsp Parmigiano Reggiano DOP (grated)
- 1 pinch onion (powdered)
- to taste olive oil
Preparation
Prepare the broth by putting a quart of water in a pot, heat it, add the bouillon cube, stir to dissolve it, and keep 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, add the olive oil, onion powder, 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 blueberries in a small pot, add 0.7 oz of butter, and cook for about 10 minutes, until the blueberries break down.
Then turn off the heat and use an immersion blender to puree them.
About 5 minutes before the rice is done, add the blueberry puree passed through a sieve, stir. Before completing the cooking, add 1 oz of butter, the Parmigiano, adjust the salt if necessary, and serve hot.
And bon appétit!
Suggestions/tips
Instead of broth with the bouillon cube, 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.
If you liked the Blueberry Risotto, try other risotto recipes:
