Blueberry Risotto with Marscapone Recipe

Blueberry Risotto with Marscapone

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1 1/2 cups Arborio Rice A big knob of Butter 250 grams of Blueberries 6 Cups of Milk 2/3 cup of Castor Sugar Pinch of Salt Flakes 1 teaspoon of Vanilla Bean Paste Mascarpone to Serve

How to make Blueberry Risotto with Marscapone

Warm milk in a seperate saucepan and but not boiling. Add your knob of butter to the frypan and allow to melt and bubble on a medium heat. Pour in your rice and cook for a minute or so in the butter. Then add half your blueberries into the pan. As with a usual risotto, add your liquid one ladle at a time until each ladle is absorbed, in this case, it's not stock, it's your warm milk. I added the sugar, vanilla bean paste and a pinch of salt about half way through the process. Just continue adding your milk until all six cups are absorbed. Your rice should be aldente at this stage. Then stir through the remainder of the Blueberries. Add a lovely big dollop of Mascarpone to cut through the sweetness upon serving this sweet delight and your done. Enjoy :)
  • KamanKaman
    KamanKaman says

    wow! that looks SO delicious. I've never heard of sweet risotto before. What a great idea!

  • rachel
    rachel says

    Cool, I've done rice puddings using risotto rice and the risotto cooking method before, but using the mascarpone "in place of" the parmesan+butter is a great idea, especially paired with blueberries.

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