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Blueberry risotto from Piedmont offers an unexpected sweet-savory vegetarian experience. This fresh mediterranean dish is antioxidant-rich and a creative family dinner that surprises and delights.
Heat the vegetable broth in a saucepan and keep it warm over low heat throughout the cooking process.
Finely chop the yellow onion. In a large skillet or heavy-bottomed pot, heat olive oil and 1 tbsp butter over medium heat. Add the onion and sauté gently until translucent, about 5 minutes.
Add the Arborio rice and cook, stirring constantly, until the edges of the rice look slightly translucent, 1–2 minutes. Do not allow rice to brown.
Pour in white wine and stir until nearly fully absorbed, keeping heat at medium. Add the salt and half of the blueberries.
Begin adding the warm broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for about 18 minutes until the rice is creamy and al dente.
When rice is almost done, gently fold in the remaining blueberries for color and bursts of freshness, then remove from the heat.
Stir in the remaining 1 tbsp butter and Parmesan cheese until creamy. Adjust seasoning with black pepper and extra salt to taste. Serve immediately.
