Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, blueberries risotto. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Blueberry Risotto - the recipe for an unusual, yet delicate and elegant risotto made with blueberries. The blueberries add a delicate flavour profile to this classic Italian dish. Blueberry Risotto is a fun healthy twist on an already delicious dish.

Blueberries risotto is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Blueberries risotto is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook blueberries risotto using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Blueberries risotto:

1. Take 180 gr risotto rice
2. Prepare 50 gr gorgonzola
3. Take 150 gr blueberries
4. Make ready 1 small onion, chopped
5. Make ready 250 ml vegetable broth
6. Make ready Butter

Stir the butter into the risotto. Transfer to warm plates and decorates with mushrooms. Take out some of berries first to keep some whole. Top tip for making Mascarpone risotto with blueberry compote swirl.

Instructions to make Blueberries risotto:

1. Melt the butter in a pot. Add the small onion, chopped, and cook until golden.
2. Add 2/3 of the blueberries and roast it. Then add the rice, toast it for a few minutes while stirring frequently. Then add the broth
3. Leave it to cook until the rice is done.
4. Add the cheese and stir until it's melted
5. Put the risotto in the plates and decorate with the remaining blueberries

To thicken the blueberry compote add a little cornflour. Blueberry Risotto is a fun healthy twist on an already delicious dish. Creamy and sweet with the fresh flavors of thyme and rosemary making this risotto recipe an all time favorite. This Blueberry Brie Risotto is a Roman recipe. It is best made with vegetable stock so as not to overpower the flavor of the berries.

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