Blueberry Risotto with Pecorino and Pepper
An unusual first course, but I assure you that the combination of blueberries, rice, pecorino, and pepper is exquisite. If you have guests and want to amaze them with a scenic and at the same time delicious first course that is easy and quick to prepare, then this recipe is for you!!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Blueberry Risotto with Pecorino and Pepper:
About 2 servings
- 1 onion
- 1 garlic
- extra virgin olive oil
- cup rice
- 1 ¼ cup vegetable broth
- cup white wine
- 1 cup blueberries
- cup Pecorino Romano
- pepper
- 2 tbsp butter
- cup Parmesan
Steps
For the preparation of the Blueberry Risotto with Pecorino and Pepper watch the video HERE.
In a pan, add the chopped onion, a little oil, garlic, and sauté. Add the previously rinsed and well-drained rice and toast for a few minutes.
Add the wine and let it evaporate. Add the washed blueberries and the broth little by little, stirring occasionally. Slightly crush the blueberries during cooking.
At the end of cooking, add the butter, Parmesan, and mix well. Serve. In a container, place the grated Pecorino and some pepper.
Mix. Add a little hot water and mix until you get a creamy texture. Place some of the cream over the risotto and decorate as desired.
Enjoy your meal!
