Blueberry and Chive Risotto Recipe
This blueberry and chive risotto combines the sweetness of fresh blueberries with the savory flavor of chives, creating a unique and delightful twist on the traditional risotto. The dish is perfect for any occasion, whether you’re preparing a cozy dinner for yourself or impressing guests at a dinner party. The vibrant color and rich, creamy texture make this risotto a showstopper. Here’s how to make it:
Ingredients
(Serves 4)
| Ingredient | Quantity |
|---|---|
| Chives | 1 tablespoon |
| Carnaroli rice | 320g |
| Butter | 50g |
| Blueberries | 200g |
| Red wine | 1 glass |
| Vegetable broth | 1 liter |
| Additional blueberries | 50g |
| Fresh chives | to taste |
Nutritional Information (approx.)
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 50g |
| Protein | 5g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 500mg |
Instructions
-
Prepare the Vegetable Broth:
Start by preparing the vegetable broth. In a large pot, combine one peeled carrot, one onion, a stalk of celery, and two bay leaves. Pour in 1.2 liters of water and bring the mixture to a boil. Let it simmer for about 15-20 minutes. Season with salt to taste, then set aside to keep warm for the risotto. -
Prepare the Blueberries:
While the broth is simmering, wash the blueberries thoroughly. Set aside enough blueberries for garnish—about two per person. Place the remaining blueberries in a small saucepan along with 20g of butter. Cook over low heat until the blueberries begin to break down into a sauce. This will infuse the risotto with a burst of berry flavor. -
Toast the Rice:
In a separate large pot or pan, melt the remaining butter over medium heat. Add the rice and sauté for about 2 minutes, stirring constantly with a wooden spoon. Sprinkle in the chopped chives and continue stirring, allowing the rice to toast lightly and absorb the flavors. -
Deglaze with Red Wine:
Pour in the red wine and stir until the alcohol evaporates. This will help the rice absorb the rich flavors while keeping the dish aromatic. -
Start Adding Broth:
Once the wine has evaporated, begin adding the warm vegetable broth, one or two ladles at a time. Stir the rice gently with a spoon as it absorbs the liquid. Continue this process until the rice is nearly tender, which should take around 15 minutes. -
Blend the Blueberries:
While the rice is cooking, use an immersion blender to purée the cooked blueberries. Once the rice is almost done, pass the purée through a fine mesh strainer to remove any skins and seeds. Add the smooth blueberry purée to the risotto, stirring to incorporate it evenly. -
Finish Cooking:
Continue cooking the risotto for another few minutes until the rice is fully cooked and creamy. If necessary, add an additional ladle of broth to achieve the desired consistency. -
Final Touches:
Turn off the heat. Stir in a generous knob of butter to give the risotto a luxurious, creamy texture. Adjust seasoning with salt and pepper as needed. -
Serve:
Spoon the risotto onto warm plates, and garnish with the reserved whole blueberries and a few sprigs of fresh chives for a burst of color and flavor.
This delicious blueberry and chive risotto is a perfect balance of sweetness and savory richness, making it a standout dish for any meal. Enjoy the smooth, creamy texture and vibrant flavors that bring a new life to classic risotto!
