The blueberries add a delicate flavour profile to this classic Italian dish. To complement the exquisite blueberry flavour, we also added some leeks and feta cheese. All of the ingredients work really well together. If you wanted to add a protein to go with this creamy risotto, we would recommend having it with some pan-fried trout, salmon or prawns.
- 2 tbsp extra virgin olive oil
- 1 1/2 cups finely chopped leek or 1 large finely chopped onion (see note)
- 1 finely chopped shallot
- 1/2 tsp salt
- 1 tbsp butter
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 7 cups vegetable stock or chicken stock
- 1/4 cup grated feta (reserve half for garnish)
- 1 cup frozen BC blueberries
- 2 tbsp water
- 1 tbsp butter
- In a medium saucepan, warm the stock over low heat.
In a large saucepan, warm 2 tbsp of EVOO over low heat. Add the chopped leek and shallot. Stir with a wooden spoon for 2 minutes or until soft and translucent.
Add the arborio rice and butter and stir for 1 minute.
Add the wine and stir until the wine is completely absorbed.
Add 1 cup of stock and stir until it is absorbed. (Reserve one cup of stock for later). Continue adding 1 cup of stock at a time. Take the risotto off the heat once you have added 6 cups of stock.
In a small saucepan on low heat, add 1 cup of frozen blueberries, 2 tbsp of water and 1 tbsp of butter. Stir for a couple of minutes or until the blueberries release their juices. Strain the blueberry sauce with a sieve. (See note).
Add the strained blueberry sauce to the risotto and stir until combined.
Add 2 tbsp of grated feta to the risotto and stir until combined.
Put the risotto back on low heat. Add the last cup of stock and stir until it has been absorbed. Taste the risotto to make sure it is not too al dente. If it is, add half a cup of water at a time and stir until it is the perfect texture.
Serve while hot. Garnish with the remaining grated feta.
- Use the lighter part of the leek. It’s more tender.
- You can opt not to strain the blueberry sauce for a more casual look.