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Blueberry Risotto

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 -6
Author: Amy Stafford

Ingredients

  • 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

Instructions

  • 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