Blueberry Risotto

11 Sep

Risotto rice with fresh blueberries, white wine, heavy cream, and Parmesan cheese.

-By Carrie (Strommen) Lennie


1 medium onion, finely chopped
3 Tbsp butter
1 ¾ cups risotto rice
½ cup dry white wine
1 cup fresh (or frozen) blueberries
1 quart vegetable stock (homemade or bouillon cube)
½ cup heavy cream
2 Tbsp freshly grated Parmesan cheese


  1. Sauté the onion in the butter in a large frying pan over medium heat until softened. Add the rice and cook for 2 minutes, stirring constantly.
  2. Stir in the wine and when this has been absorbed, stir in two-thirds of the blueberries.
  3. Begin stirring in the stock, ½ cup at a time. Cook and stir until each addition has been absorbed, until the rice is tender, about 15-18 minutes.
  4. Stir in the cream and top with the remaining blueberries. Sprinkle with the Parmesan and serve at once.
Leave a comment

Posted by on September 11, 2011 in Side Dishes


Leave a comment

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: