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.

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