Blueberry Risotto

5 from 8 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 1 Small onion
  • 1 Clove of garlic
  • 3 tbsp Margarine or butter
  • 150 ml Red merlot
  • 1 pinch Salt
  • 400 ml Vegetable broth
  • 1 tbsp Honey or maple syrup
  • 1 tbsp Balsamic vinegar
  • 100 g Blueberries
  • 200 g Risotto rice


  • Melt 1 tablespoons of butter or margarine in a saucepan, add the chopped onion and pressed garlic clove and sauté in them.
  • Add rice and steam a little.
  • Deglaze with 1dl red wine and let it reduce completely.
  • Gradually add the stock until the rice is firm to the bite. Keep stirring and do not let it stick to the bottom.
  • Meanwhile, in a small pan, melt 2 tablespoons of butter or margarine and the honey or maple syrup.
  • Add the aceto balsamic vinegar, the rest of the wine and salt and reduce a little while stirring.
  • Then add the blueberries and let them reduce a little more.
  • Arrange the risotto in a plate and then pour the blueberry wine reduction over it.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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