Blueberry Risotto (Italian Risotto with Fresh Blueberries)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful and elegant Italian risotto made with arborio rice and fresh blueberries, finished with butter, parmesan, and mozzarella. The natural sweetness of the blueberries balances the savory rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 400 g Carnaroli or Arborio rice (- ~2 cups)
- 200 g fresh blueberries (- ~1 cup)
- 100 g unsalted butter (- 3.5 oz)
- 1 shallot (- finely chopped)
- 60 ml red wine (- ~ ¼ cup )
- 1 liter vegetable broth (- ~4 cups)
- 80 g grated Parmigiano Reggiano (- ~¾ cup)
- fresh rosemary (- to taste)
- salt (- to taste)
- 100 g mozzarella or burrata cheese (- ~3.5 oz, cut into small pieces)
- blueberries (- to taste)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1088mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 217mg
- Calcium
- 329mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1088MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.