Servings:
4
Prep time:
20
Cooking time:
20
INGREDIENTS
- - 300 g Carnaroli Rice
- - 150 g blueberries
- - 1 white onion
- - 2 walnut butter
- - 5 spoonfuls of grated parmesan cheese
- - 1 spoonful of chives
- - 100 ml dry white wine
- - 1 l Vegetable Broth
- - 2 spoonfuls of Oil
- - Salt
INSTRUCTIONS
- Put 4 spoonfuls of blueberries aside and blend the rest.
- Finely chop the onion and gently brown it with oil in a heavy-bottomed pan. Add the rice and while stirring let it toast, then blend with the white wine.
- At this point add the blueberry cream. Stir and continue cooking as for a normal risotto, gradually pouring the boiling vegetable broth. Remove from the heat the risotto which will certainly be al dente and still slightly fluid (creamy).
- Add the chives, the whole blueberries, the butter and the Parmesan cheese. Leave it to stand for 2-3 minutes before serving. If necessary, bring to the table additional parmesan to add to taste.
