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
- 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.
- Stir in the wine and when this has been absorbed, stir in two-thirds of the blueberries.
- 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.
- Stir in the cream and top with the remaining blueberries. Sprinkle with the Parmesan and serve at once.