Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, blueberries risotto. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
AAdd a ladleful of the hot stock and cook, stirring, until it ahs been absorbed. Continue adding the stock, a ladleful at a time, and stirrung until each addition has been absorbed. Adding the blueberries was a clever way to make risotto with a healthy kick.
Blueberries risotto is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Blueberries risotto is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook blueberries risotto using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Blueberries risotto:
- Take 180 gr risotto rice
- Make ready 50 gr gorgonzola
- Take 150 gr blueberries
- Take 1 small onion, chopped
- Prepare 250 ml vegetable broth
- Make ready Butter
Risotto is a perfect rainy day food: hearty, creamy, and absolutely delicious! I'm a huge fan of mushroom risotto so I was excited to try this spin on it. In the past, I've made a traditional Mushroom Risotto , as well as a Wild Mushroom Farro Risotto. Blueberry risotto recipe Preparation and cooking - Prepare broth for risotto using carrot, celery and onion.
Instructions to make Blueberries risotto:
- Melt the butter in a pot. Add the small onion, chopped, and cook until golden.
- 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
- Leave it to cook until the rice is done.
- Add the cheese and stir until it's melted
- Put the risotto in the plates and decorate with the remaining blueberries
Search all recipes by ingredient or name; Features.. Some recipes call for adding fresh blueberries to the rice, but the puree. Stir for a couple of minutes or until the blueberries release their juices. Strain the blueberry sauce with a sieve. (See note). In the bottom of a large sauté pan or dutch oven, heat olive oil over medium heat.
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