Risotto ai mirtilli
Risotto with blueberries
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yeld for 4
- 150g (5 1/2 oz) blueberries
- 8 tablespoons olive oil
- 2 tablespoons dried chives
- 150 ml (5fl oz - 3/4 cup) Grignolino d'Asti (or another red Italian wine)
- 700-800ml (25 - 28 fl oz / 3 - 3 2/3 cups) vegetable stock
- 250g (8 1/2 oz) rice
- Time:
preparation: 10 minutes
cooking: 20 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Prepare stock, following the instructions on the package.
Store it boiling while cooking your risotto. Meanwhile in a large saucepan, add olive oil, dried chives and rice.
Cook for 3-4 minutes until rice looks milky. Add wine, and simmer until absorbed, stirring.
At this point add 2 ladlefuls of vegetable stock and simmer until absorbed, stirring.
Keep on adding stock, ladle by ladle, until rice is tender.
A minute before finish cooking, add the blueberries, washed and puréed in a blender or food processor.
Serve after 5-10 minutes.
What's the right wine for " Risotto with blueberries " ?
Our suggestion is: "Grignolino d'Asti".
