Blueberry Risotto

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 1/2 cups vegetable stock
• 3 tablespoons butter
• 1 onion, finely chopped
• 2 cups risotto rice
• 3/4 cup wine
• 1 3/4 cups blueberries
• 1/2 cup light cream
• parmesan cheese, freshly grated, to serve

Recipe

• 1 bring the stock to a boil. meanwhile, melt the butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes until softened. add the rice and cook, stirring constantly, until the grains are coated in butter. sprinkle in the wine and cook until it has evaporated.
• 2 set aside 2 tbsp of the blueberries and add the remained to the pan. aadd a ladleful of the hot stock and cook, stirring, until it ahs been absorbed. continue adding the stock, a ladleful at a time, and stirrung until each addition has been absorbed. this will take 18-20 minutes. when the rice is tender, stir in the cream and transfer to a warm serving dish. garnish with the reserved blueberries and serve with parmesan.