By Sanjeev Kapoor
Risotto with Blueberry and Ricotta
About the Dish
A fresh, light, and flavorful roll packed with crunchy vegetables, herbs, noodles, and USA Blueberries, served with USA Blueberry sauce. Perfect as an appetizer, light lunch, or innovative plated snack.
Serves: 2
Ingredients
- 1½ cups arborio rice
- ½ cup US Frozen Fresh Blueberries
- 50 grams ricotta cheese
- 2 tbsps olive oil
- 1 tbsp butter
- 1 tbsp chopped garlic
- 1 medium onion, chopped
- Salt to taste
- Crushed black peppercorns to taste
- 4 cups vegetable stock
- 2-3 tbsps fresh cream
- 2 tbsps parmesan cheese powder
- Sage leaves for garnish
Method
- Heat olive oil and butter in a non-stick pan. Add garlic and sauté for 30 seconds.
- Add onion and sauté till translucent. Add arborio rice, salt and crushed black peppercorns and mix well.
- Add 2 cups vegetable stock and cook on medium heat for 5-6 minutes.
- Add US Frozen Fresh Blueberries and remaining stock and cook for 5-6 minutes more.
- Add fresh cream, parmesan cheese powder, half the ricotta cheese and mix well. Cook for 2 minutes.
- Transfer in a serving bowl, sprinkle remaining ricotta cheese on top, garnish with sage leaves and serve hot.
Blueberries have been a part of North American food and medicine traditions for centuries.