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. So good you can enjoy this as meal by itself or as a side dish. No matter how you enjoy it, you will want to make it again and again.
It seems that the risotto has a bit of a reputation as being hard to cook. Which is a shame because it is a great dish to serve on its own or a side. Its hardy, creamy and delicious.
I am not really sure why people think that it is hard to cook and don’t give it a try. The big trick to fixing up a batch is that you have to stir in consistently while cooking or you will end up with a glob of goo.
Adding the blueberries was a clever way to make risotto with a healthy kick.
Since blueberries have one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. Antioxidants are essential to optimizing health by helping to combat the free radicals that can damage cellular structures as well as DNA.
- 2 tablespoon unsalted butter
- 2 tablespoon organic coconut oil
- 1/4 cup diced yellow or white onion (1/4 of a medium sized onion)
- Pinch of kosher salt
- 3/4 cup white wine
- 1 1/2 cup Arborio rice (risotto rice)
- 4 cups vegetable stock
- 1 cup fresh or frozen blueberries
- 1/2 cup half and half
- 1/4 cup finely grated Parmesan cheese
- Fresh thyme or fresh rosemary your preference
- In a medium saucepan over medium heat add butter and coconut oil.
- When butter is melted add onion, pinch of salt and stir until onion is translucent, about 3-4 minutes.
- Add rice and stir to coat with butter.
- Add wine 1/4 cup at a time stirring continually, allow a minute in between adds.
- Add blueberries and start adding stock 1/4 cup at a time, stirring continually. The liquid should only be bubbling along edges of pan. Lower heat if you see bubbles in middle of pan.
- DO NOT STOP STIRRING
- Blueberries will burst and start to turn rice blue. Stir without stopping.
- Once all stock is gone, your rice should be creamy in texture.
- Lower heat and add half and half slowly while you stir.
- Remove from heat and serve.
- Top with sprinkling of Parmesan and a few springs of thyme or rosemary