Blueberry Risotto…. Again!


  • 2 tablespoon unsalted butter
  • 2 tablespoon organic coconut oil
  • ¼ cup diced yellow or white onion (1/4 of a medium sized onion)
  • Pinch of kosher salt
  • ¾ cup white wine
  • 1½ cup Arborio rice (risotto rice)
  • 4 cups vegetable stock
  • 1 cup fresh or frozen blueberries
  • ½ cup half and half
  • ¼ cup finely grated Parmesan cheese
  • Fresh thyme or fresh rosemary your preference
  1. In a medium saucepan over medium heat add butter and coconut oil.
  2. When butter is melted add onion, pinch of salt and stir until onion is translucent, about 3-4 minutes.
  3. Add rice and stir to coat with butter.
  4. Add wine ¼ cup at a time stirring continually, allow a minute in between adds.
  5. Add blueberries and start adding stock ¼ cup at a time, stirring continually. The liquid should only be bubbling along edges of pan. Lower heat if you see bubbles in middle of pan.
  7. Blueberries will burst and start to turn rice blue. Stir without stopping.
  8. Once all stock is gone, your rice should be creamy in texture.
  9. Lower heat and add half and half slowly while you stir.
  10. Remove from heat and serve.



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