Blueberry Risotto Recipe
Creamy risotto rice and fresh blueberries come together in this Italian Blueberry Risotto with vibrant purple colour, slight tartness, and a savoury finish.
Ingredients
- 320 g – 11.3 oz Arborio, Carnaroli, or Vialone Nano rice
- ½ green onion stalk – green part only, sliced
- 75 g – 5 tbsp butter
- 250 g – 8.8 oz blueberries
- 50 ml – 1.7 fl oz red wine
- 1 litre – 33.8 fl oz salted water or vegetable stock
- salt – to taste
Instructions
Prepare the Blueberries
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Wash the blueberries and set aside 2 to 3 berries per person for decoration.
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Place the remaining blueberries in a saucepan with 15 g – 1 tbsp butter. Cook over low heat for about 10 minutes, or until the blueberries soften and break down completely.
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Blend the cooked blueberries into a smooth purée, then pass it through a sieve. Set aside.
Prepare the Broth
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Pour the water into the same saucepan used for the blueberries and add a pinch of salt. Heat over low heat and keep the liquid hot throughout the cooking process so the rice temperature remains consistent while adding broth.
Cook the Risotto
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Melt 30 g – 2 tbsp butter in a pot over low heat. Add the rice and sliced green onion, reserving a small amount for decoration. Stir well and cook for 1 to 2 minutes, until the rice becomes translucent.
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Pour in the red wine and cook over high heat until the alcohol evaporates. Add enough hot water or stock to cover the rice. Reduce the heat to medium-low and continue cooking, stirring occasionally and adding more hot liquid little by little, until the rice is fully cooked.
Note: This takes about 18 to 20 minutes, depending on the rice variety used.
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After 15 minutes, stir the blueberry purée into the rice and continue cooking until fully combined.
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Once the rice is ready, remove the pot from the heat and mix in the remaining 30 g – 2 tbsp butter. Cover the pot and let the risotto rest for 1 minute.
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Spoon the risotto into bowls and decorate with the reserved blueberries and green onion. Serve hot with thinly grated Parmigiano Reggiano, if desired.
Recipe Notes
I used water because I didn’t want the stock to compete with the flavour of the blueberries and rice.