Blueberry Risotto

• 6 1/2 cups vegetable stock
• 3 tablespoons butter
• 1 onion, finely chopped
• 2 cups risotto rice
• 3/4 cup white wine
• 1 3/4 cups blueberries
• 1/2 cup light cream
• parmesan cheese, freshly grated, to serve

1. 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.
2. 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

Taken from www.food.com/recipe/blueberry-risotto-169614 (may not work)