Blueberry risotto

Cooking time: 30 min
Difficulty: easy
Risotto ai mirtilli

Bring the stock to the boil. Meanwhile, melt the butter in another saucepan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes until softened. Add the rice and cook, stirring constantly, until the grains are coated in butter. Sprinkle in the wine and cook until it has evaporated. Set aside 2 tablespoons of the blueberries and add the remainder to the pan. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes. When the rice is tender, stir in the cream and transfer to a warm serving dish. Garnish with the reserved blueberries and serve with Parmesan.


Coll. (2010), "The Silver Spoon", Phaidon, 329


Serves 4


  • about 1.5 litres / 2 1/2 pints Vegetable Stock
  • 40 g / 1/2 oz butter
  • 1 onion, finely chopped
  • 350 g / 12 oz risotto rice
  • 175 ml / 6 fl oz white wine
  • 200 g / 7 oz blueberries
  • 100 ml / 3 1/2 fl oz single cream
  • Parmesan cheese, freshly grated, to serve