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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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from 'The Silver Spoon Cookbook'. This sounds like a wonderful refreshing dish, perfect for this summertime fruit. Ingredients:
6 1/2 cups vegetable stock |
3 tablespoons butter |
1 onion, finely chopped |
2 cups risotto rice |
3/4 cup white wine |
1 3/4 cups blueberries |
1/2 cup light cream |
parmesan cheese, freshly grated, to serve |
Directions:
1. Bring the stock to a boil. Meanwhile, melt the butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes until softened. Add the rice and cook, stirring constantly, until the grains are coated in butter. Sprinkle in the wine and cook until it has evaporated.
2. Set aside 2 Tbsp of the blueberries and add the remained to the pan. 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. 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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