Risotto with blueberries, thyme, asiago cheese, and a squeeze of fresh lemon juice. I just love how the blueberries turned the rice a beautiful shade of purple. I gobbled up this ultra-creamy risotto with a few small pieces of grilled chicken and a cool, crunchy salad. It was the perfect summer meal and one that I would highly recommend to anyone.
Here’s the recipe if you’d like to give it a go!
Savory Blueberry Risotto
Ingredients
| Savory Blueberry Risotto |
- 1 cup fresh blueberries
- 1 1/2 cups Arborio rice
- 1/4 cup chopped onion
- butter and olive oil
- 1/2 cup white wine
- salt and freshly cracked black pepper
- 4-5 cups warm chicken broth
- 1 TB chopped fresh thyme
- 1/4 freshly grated asiago cheese
- 1/2 tsp lemon juice
- In a medium pot over medium heat, sauté onions in a bit of butter and olive oil until translucent.
- Add the rice and stir for about a minute. Add the wine and simmer over low-medium heat until the rice has just about absorbed all the wine. Ladle in the first cup of chicken broth as well the blueberries and thyme into the rice.
- Stir constantly until nearly all liquid has been absorbed. Keep adding the broth, a cup at a time, until the rice is tender. After the last cup of liquid has been absorbed, sprinkle in a bit of salt and black pepper as well as the asiago cheese and lemon juice.
- Serve piping hot!
- 1 cup fresh blueberries
- 1 1/2 cups Arborio rice
- 1/4 cup chopped onion
- butter and olive oil
- 1/2 cup white wine
- salt and freshly cracked black pepper
- 4-5 cups warm chicken broth
- 1 TB chopped fresh thyme
- 1/4 freshly grated asiago cheese
- 1/2 tsp lemon juice
Instructions
In a medium pot over medium heat, sauté onions in a bit of butter and olive oil until translucent. Add the rice and stir for about a minute. Add the wine and simmer over low-medium heat until the rice has just about absorbed all the wine. Ladle in the first cup of chicken broth as well the blueberries and thyme into the rice. Stir constantly until nearly all liquid has been absorbed. Keep adding the broth, a cup at a time, until the rice is tender. After the last cup of liquid has been absorbed, sprinkle in a bit of salt and black pepper as well as the asiago cheese and lemon juice. Serve piping hot! Makes 4-6 servings.
this is amazing. you came up with this yourself!? Nice!! I would never have thought of adding blueberries to risotto, but honestly, this is way too neat to not give a try. Seriously loving these recipes of yours, girl. Keep it up!
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just the inspiration i needed for tonight’s dinner. corn-smoked brandy-brined chicken thighs served with a blueberry risotto and some vegetables yet to be determined =)
WOW this is seriously eye-catching and you’re right, perfect for summer..I love blueberries…and the fact that you get this gorgeous purple out of this recipe is just great!
This looks awesome!!!
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I was wondering if you could provide nutritional information for your recipes?
Very common dish in North Italy