Prep
1 hrCook
30 minLevel
MediumRating
/rating_on.png "1 Star")
Loading...| about 1.5 litres/2 1/2 pints Vegetable Stock | |
| 40 g/1 1⁄2 oz butter 1 onion , finely chopped | |
| 350 g/12 oz risotto rice 175ml/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 |
| 1. | Bring the stock to the boil. Meanwhile, melt the butter in another serves 4 saucepan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes until soltened. |
| 2. | Add the rice and cook, stirring constantly, until the grains are coated in butter. Sprinkle in the wine and cook until it has evaporated. |
| 3. | 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. |
| 4. | Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. |
| 5. | 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. |
Leave a Reply