Blueberry Risotto Recipe

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Ingredients:

Serving

6 1/2 cups vegetable stock
3 tbsp 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:

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.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1970.23 Kcal (8249 kJ)
Calories from fat	99.18 Kcal
		% Daily Value*
Total Fat	11.02g	17%
Cholesterol	22.9mg	8%
Sodium	60479.81mg	2520%
Potassium	177.39mg	4%
Total Carbs	371.84g	124%
Sugars	10.74g	43%
Dietary Fiber	3.03g	12%
Protein	9.61g	19%
Vitamin C	8.4mg	14%
Vitamin A	0.1mg	4%
Iron	0.3mg	2%
Calcium	17mg	2%

Amount Per 100 g
Calories	289.75 Kcal (1213 kJ)
Calories from fat	14.58 Kcal
		% Daily Value*
Total Fat	1.62g	17%
Cholesterol	3.37mg	8%
Sodium	8894.25mg	2520%
Potassium	26.09mg	4%
Total Carbs	54.68g	124%
Sugars	1.58g	43%
Dietary Fiber	0.45g	12%
Protein	1.41g	19%
Vitamin C	1.2mg	14%
Calcium	2.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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