I know it may seem odd to have blueberries in a savoury dish, but believe me when I tell you that this blueberry risotto is absolutely delicious. It’s a little bit of a departure from the typical risotto, but make no mistake, it is divine.
There’s nothing better than fresh local fruit. Blueberry season is my absolute favorite. Blueberry season just ended, but fortunately some local retailers carry frozen BC blueberries. I’m super excited to be collaborating with BC Blueberries on this post. Blueberries are not only rich in vitamins and antioxidants, they also pack big flavor.
When they’re in season, we try to eat them every day. When they’re not in season, we keep them stocked in the freezer for smoothies and other blueberry dishes like this savoury risotto.
The blueberries add a delicate flavour profile to this classic Italian dish. To complement the exquisite blueberry flavour, I also added some leeks and feta cheese. All of the ingredients work really well together. For a vegan variation, you can use vegan substitutes for the butter and cheese.
If you wanted to add a protein to go with this creamy risotto, I would recommend having it with some pan-fried trout, salmon or prawns.
Enjoy!
Savoury blueberry leek risotto
- 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
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In a medium saucepan, warm the stock over low heat.
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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.
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Add the arborio rice and butter and stir for 1 minute.
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Add the wine and stir until the wine is completely absorbed.
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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.
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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).
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Add the strained blueberry sauce to the risotto and stir until combined.
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Add 2 tbsp of grated feta to the risotto and stir until combined.
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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.
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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.