Blueberry Risotto

• Vegetarian
• Gluten free

• Produce

  • 1 4 cup diced yellow or white onion (1/4
  • 1 cup Blueberries, fresh or frozen
  • 1 Thyme or fresh rosemary your preference, Fresh

• Canned Goods

  • 4 cups Vegetable stock

• Pasta & Grains

  • 1 1/2 cup Arborio rice

• Baking & Spices

  • 1 Pinch Kosher salt

• Oils & Vinegars

  • 2 tbsp Coconut oil, organic

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Half and half
  • 1/4 cup Parmesan cheese

• Beer, Wine & Liquor

  • 3/4 cup White wine

Found on ahealthylifeforme.com

Description

Ingredients

• 2 tablespoon unsalted butter
• 2 tablespoon organic coconut oil
• ¼ cup diced yellow or white onion (1/4 of a medium sized onion)
• Pinch of kosher salt
• ¾ cup white wine
• 1½ cup Arborio rice (risotto rice)
• 4 cups vegetable stock
• 1 cup fresh or frozen blueberries
• ½ cup half and half
• ¼ cup finely grated Parmesan cheese
• Fresh thyme or fresh rosemary your preference

Directions

• In a medium saucepan over medium heat add butter and coconut oil.
• When butter is melted add onion, pinch of salt and stir until onion is translucent, about 3-4 minutes.
• Add rice and stir to coat with butter.
• Add wine ¼ cup at a time stirring continually, allow a minute in between adds.
• Add blueberries and start adding stock ¼ cup at a time, stirring continually. The liquid should only be bubbling along edges of pan. Lower heat if you see bubbles in middle of pan.
• DO NOT STOP STIRRING
• Blueberries will burst and start to turn rice blue. Stir without stopping.
• Once all stock is gone, your rice should be creamy in texture.
• Lower heat and add half and half slowly while you stir.
• Remove from heat and serve.
• Top with sprinkling of Parmesan and a few springs of thyme or rosemary