Blueberry Risotto

From 'the silver spoon cookbook'. this sounds like a wonderful refreshing dish, perfect for this summertime fruit.

Bring the stock to a boil.

Meanwhile , melt the butter in another pan , add the onion and cook over low heat , stirring occasionally , for 5 minutes until softened.

Add the rice and cook , stirring constantly , until the grains are coated in butter.

Sprinkle in the wine and cook until it has evaporated.

Set aside 2 tbsp of the blueberries and add the remained to the pan.

Aadd a ladleful of the hot stock and cook , stirring , until it ahs been absorbed.

Continue adding the stock , a ladleful at a time , and stirrung until each addition has been absorbed.

This will take 18-20 minutes.

When the rice is tender , stir in the cream and transfer to a warm serving dish.

Garnish with the reserved blueberries and serve with parmesan.

vegetable stock, butter, onion, risotto rice, white wine, blueberries, light cream, parmesan cheese