blueberry risotto

In continuation of this week's blueberry theme, today's post is dedicated to blueberry risotto. Sound odd, right? I thought so. Risotto is usually so rich, I wasn't sure I bought into the idea of it including fruit as a good one.  After trying it out, I can say I certainly do. The blueberry really added a great new dimension to your standard risotto - a great variation for summer. Here's what you'll need:

• 5 cups vegetable stock
• 3 tablespoons butter
• 1 onion, finely chopped
• 1 2/3 cups risotto rice (Arborio)
• 1 cup white wine
• 1/3 cup Parmesan, plus additional for serving
• 1/2 cup heavy cream
• 2 cups blueberries

Begin by pouring the veggie stock into a pot and bringing to a boil, then reducing to a simmer. Meanwhile, melt the butter in a deep, non-stick pan (everything will eventually be in here). Add in the onion and cook over low heat for several minutes until softened. Add in the rick and stir constantly until it's coated completely with butter, a few minutes or so.

Add the white wine and cook for an additional 5 minutes. Reserve 2 tablespoons of the blueberries and add the rest to the pan. Begin stirring in the vegetable stock a few ladlefuls at a time. Stir constantly until it is absorbed, then add a few more. Repeat until all of the stock is incorporated (it takes around 15-20 minutes).

Stire in the cream and Parmesan and stir for just another minute or so. Then remove from heat and serve, topping with the reserved blueberries and additional cheese.

This was a very pleasant surprise. The flavor profile was very different from the typical dishes on the site - in a very welcome way. Definitely consider trying it while blueberries are still in season.

Bon chappétit!