Close
Ingredients
| Arborio rice: 1 1/2 cups |
| salted butter: 2 Tbl |
| blueberries: 250 g |
| 2% milk: 6 cups |
| Splenda: 2/3 cup |
| salt: 1 dash |
| vanilla extract: 1 tsp |
| mascarpone cheese: 1/2 cup |
Blueberry Risotto With Mascarpone
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
- Warm milk in a seperate saucepan and but not boiling.
- Add butter to the frypan and allow to melt and bubble on a medium heat.
- Pour in your rice and cook for a minute or so in the butter (I cooked it for longer -- until it was a little bit brown).
- Add half your blueberries to the pan.
- Add warm milk one ladle at a time -- only adding a new ladle when the previous one has been absorbed.
- Add sugar, vanilla and a pinch of salt about half way through the process.
- Continue adding the milk until all six cups are absorbed. The rice should be aldente at this stage.
- Stir in the remainder of the Blueberries.
- Add a big dollop of Mascarpone to each serving.
- Serves 8.