Blueberry Risotto with Mushrooms

search

Blueberry Risotto with Mushrooms

Ingredients

  • 250 grams fresh boletus (cepes), cleaned, trimed and sliced 8.75 oz
  • 1 sm onion, finely chopped
  • 20 grams butter 0.75 oz
  • 140 grams risotto rice, unpolished 5 oz
  • 150 grams blueberries 5.5 oz
  • 1/2 dl white wine, dry 1/4 cup
  • 4 dl bouillon 1 3/4 cup
  • 3/8 dl olive oil 1/4 cup
  • 1 twig thyme
  • pinch garlic, mashed
  • 60 grams butter 2 oz

Instructions

Servings: 4. In a saucepan heat the butter and saute the onion. Stir in the rice and the blueberries, saute briefly. Moisten with wine, cook until absorbed; moisten with bouillon and cook until tender. Stir continuously, if necessary add some bouillon. Season with salt and pepper. In a skillet heat the oil, saute mushrooms, garlic and thyme. Stir the butter into the risotto. Transfer to warm plates and decorates with mushrooms.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window