This risotto recipe is a delightful and unique dish that brings together the flavors of sweet blueberries and creamy risotto. While blueberries are typically enjoyed in sweet treats, this recipe showcases their versatility in a savory dish.

When locally grown, blueberries offer an array of health benefits. Packed with antioxidants, fiber, and vitamins, locally sourced blueberries not only taste delicious but also support a healthy lifestyle. As for the risotto, the inclusion of leeks adds a wonderful depth of flavor to the dish.

Leeks often go unnoticed in the culinary world, overshadowed by their more popular relatives, garlic and onions. However, leeks bring their own unique flavor and versatility to the table. With a milder and sweeter taste compared to garlic and onions, leeks offer a subtle yet delightful essence to dishes, adding depth and complexity without overpowering the other ingredients. They bring that subtlety to contribute a delicious savory note to this risotto. Combined with the creamy texture and delicate balance of flavors, this risotto is a unique and delightful culinary experience that showcases the best of locally grown produce.

leek and blueberry risotto

prep time: 15 min
cook time: 30 min
4 servings

Dish ingredients

2 tbsp extra virgin olive oil

1 1/2 cups leek

1 shallot

1/2 tsp salt

1 tbsp butter

1 1/2 arborio rice

1/2 cup dry white wine

7 cups stock (veggie or chicken as preferred)

1/4 cup grated feta

Dish ingredients

1 cup blueberries

2 tbsp water

1 tbsp butter

Preparation

1. Prep veggies. Finely chop leeks and shallots. Use the lighter part of the leek as it’s more tender.

2. In a medium saucepan, warm the stock over low heat.

3. In a large saucepan, warm 2 tbsp of EVOO over low heat. Add the chopped leek and shallot. Stir with a wooden spoon for 2 minutes or until soft and translucent.

4. Add the arborio rice and butter and stir for 1 minute.

5. Add the wine and stir until the wine is completely absorbed.

6. Add 1 cup of stock and stir until it is absorbed. (Reserve one cup of stock for later). Continue adding 1 cup of stock at a time. Take the risotto off the heat once you have added 6 cups of stock.

7. In a small saucepan on low heat, add 1 cup of blueberries, 2 tbsp of water and 1 tbsp of butter. Stir for a couple of minutes or until the blueberries release their juices. Because we recommend using our fresh berries, it will take a little longer to reduce than frozen would. Strain the blueberry sauce with a sieve (you can choose not to strain the blueberry sauce for a more casual look).

8. Add the strained blueberry sauce to the risotto and stir until combined.

9. Add 2 tbsp of grated feta to the risotto and stir until combined.

10. Put the risotto back on low heat. Add the last cup of stock and stir until it has been absorbed. Taste the risotto to make sure it is not too al dente. If it is, add half a cup of water at a time and stir until it is the perfect texture.

11. Serve while hot. Garnish with the remaining grated feta.

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