Blueberry Risotto with Thyme and Asiago

Savory Blueberry Risotto

I know, I know. All the recipes I’ve been making lately are a little…different. I’ve recently discovered that I seem to have a knack for combining unexpected ingredients. Peach quesadillas? Greek yogurt pancakes?  Admittedly, those combinations sound pretty odd at first, but actually go quite well together.  Today I discovered another not-so-traditional combination that turned out to be amazing.

Blueberry & Asiago Risotto

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


Savory Blueberry Risotto
Prep Time
Cook Time
Total Time
Serves: 4-6
  • 1 cup fresh blueberries
  • 1½ cups Arborio rice
  • ¼ cup chopped onion
  • butter and olive oil
  • ½ cup white wine
  • salt and freshly cracked black pepper
  • 4-5 cups warm chicken broth
  • 1 TB chopped fresh thyme
  • ¼ freshly grated asiago cheese
  • ½ tsp lemon juice
  1. In a medium pot over medium heat, sauté onions in a bit of butter and olive oil until translucent.
  2. 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.
  3. 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.
  4. Serve piping hot!

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