Blueberry risotto is a colorful and flavorful dish that brings together elegance, originality, and a touch of surprise. Creamy and vibrant, this unique Italian risotto is perfect for impressing guests at a special lunch or dinner with family or friends.
While blueberries are usually reserved for sweet recipes, they also shine in savory dishes like this fruit risotto. Their natural sweetness balances beautifully with the creaminess of the rice and the savory notes of Parmigiano Reggiano and butter.
This blueberry risotto recipe is easy to make and follows the classic Italian risotto method: slowly cook the rice by gradually adding hot broth until it’s perfectly creamy. Halfway through, you’ll add a smooth blueberry purée, which gives the dish its signature color and delicate fruity flavor.
For extra depth, I like to add a bit of finely chopped rosemary—just enough to bring freshness and a subtle herbal note. To finish, stir in butter and grated Parmigiano cheese, then top each plate with soft burrata or mozzarella and a few whole blueberries. This blueberry risotto is absolutely delicious! Try it!
Ingredients
Prep Time: 15 Min | Cook Time: 20 Min | Servings: 4
FOR BLUEBERRY RISOTTO
- 400 g (~2 cups) Carnaroli or Arborio rice
- 200 g (~1 cup) fresh blueberries
- 100 g (3.5 oz) unsalted butter
- 1 shallot, finely chopped
- 60 ml (~ ¼ cup) red wine
- 1 liter ( ~4 cups) vegetable broth
- 80 g (~¾ cup) grated Parmigiano Reggiano
- Fresh rosemary, to taste
- Salt, to taste
FOR GARNISH
- 100 g (~3.5 oz) mozzarella or burrata cheese, cut into small pieces
- Fresh rosemary, to taste
- Blueberries, to taste
Instructions
Step 1) - Start by preparing the blueberry purée. In a small saucepan, melt about half of the butter over low heat. Add the blueberries and cook for about 5 minutes, stirring frequently, until they begin to soften and release their juices.
Transfer the cooked blueberries to a tall, narrow container and blend them using an immersion blender until you get a thick, smooth cream. Set aside while you prepare the risotto.
Cook the Risotto
Step 2) - In a large, heavy-bottomed pan, melt another knob of butter with a pinch of fine salt. Add the finely chopped shallot and sauté over medium heat for about 2 minutes, until soft and translucent.
Add the rice to the pan and toast it for 2 to 3 minutes, stirring to coat each grain with the butter and shallots.
Step 3) - Pour in the red wine and stir. Let it simmer until the alcohol has completely evaporated.
Reduce the heat to medium-low. Begin cooking the risotto by adding a ladleful of hot vegetable broth. Stir gently and wait until the rice has absorbed most of the liquid before adding more. Continue this process, stirring often, so the rice cooks slowly and evenly.
Step 4) - About halfway through the cooking time - around 10 minutes in - add the blueberry cream. Stir it into the risotto, then continue adding broth a little at a time until the rice is tender and the texture is creamy. Be careful not to let the risotto dry out.
Once the rice is fully cooked, turn off the heat. Add the remaining butter and the grated Parmigiano Reggiano. Stir vigorously to combine everything into a smooth, velvety risotto. Sprinkle in some finely chopped fresh rosemary for added aroma and freshness.
Give the risotto a final stir, then plate it into individual serving dishes. Garnish each plate with a few small pieces of burrata or mozzarella, a couple of whole blueberries, and a few rosemary needles for a beautiful finishing touch.
Your blueberry risotto is ready to serve. Enjoy it immediately while it’s hot and creamy!
MORE FRUIT RISOTTO TO TRY:
- Risotto with Gorgonzola, Pear and Walnuts
- Fresh Fig Risotto Recipe
- Grape Risotto Recipe
- Strawberry risotto Recipe
Storage
Blueberry risotto is best enjoyed freshly made, served hot and creamy straight from the stove. Like most risottos, it tends to lose its texture and become too soft if left to sit or reheated later.
For the best flavor and consistency, I recommend preparing it just before serving and enjoying it immediately.
Leftovers can be stored in the refrigerator for up to one day, but keep in mind the risotto will become denser and less creamy when reheated.
How to Serve Blueberry Risotto
To serve this blueberry risotto, I like to divide it into individual plates and add a few elegant finishing touches. Small pieces of creamy burrata, a handful of whole fresh blueberries, and a few rosemary needles not only enhance the flavor but also make the presentation truly eye-catching.
Feel free to get creative with your plating. For a vibrant contrast of colors and flavors, you could add a few small cubes of fresh kiwi—it pairs surprisingly well and looks beautiful on the plate. Or keep things simple with just a light sprinkle of freshly grated Parmigiano Reggiano.
However you choose to garnish it, this risotto is sure to impress both visually and in taste.
Substitutes
THE BROTH: Using vegetable broth is key to achieving a flavorful and well-balanced risotto. You can prepare it in advance and keep it warm on the stove as you cook. If you don’t have broth on hand, lightly salted boiling water can be used as a substitute—the final flavor will be milder, but still pleasant.
THE BLUEBERRIES: If fresh blueberries are not available, feel free to use frozen ones. They work beautifully in this recipe and deliver just as much color and flavor. Just be sure to thaw them slightly and drain off any excess liquid before using.
THE SHALLOT: If you don’t have shallots, you can substitute with onions. For a gentler, sweeter taste, try using fresh spring onions or leeks instead. They pair wonderfully with the blueberries and add a subtle aromatic note.
Variations
One of the most delicious and well-loved variations is blueberry and speck risotto. Both ingredients are traditional in mountain regions, especially in Trentino-Alto Adige, and together they create a bold and rustic dish.
To make this version, simply add about 100 g (3.5 oz) of speck, cut into thin strips, to the pan along with the sautéed shallots at the beginning of the recipe. Let it crisp up slightly before adding the rice and continuing as directed.
The salty, smoky flavor of the speck is beautifully balanced by the sweet and tart notes of the blueberries, creating a rich and complex risotto where neither ingredient dominates, but both shine. NOTE: You can substitute speck with smoked bacon.
Recipe Card
Blueberry Risotto (Italian Risotto with Fresh Blueberries)
Ingredients
For Blueberry Risotto
- 400 g Carnaroli or Arborio rice - ~2 cups
- 200 g fresh blueberries - ~1 cup
- 100 g unsalted butter - 3.5 oz
- 1 shallot - finely chopped
- 60 ml red wine - ~ ¼ cup
- 1 liter vegetable broth - ~4 cups
- 80 g grated Parmigiano Reggiano - ~¾ cup
- fresh rosemary - to taste
- salt - to taste
For Garnish
- 100 g mozzarella or burrata cheese - ~3.5 oz, cut into small pieces
- fresh rosemary - to taste
- blueberries - to taste
Instructions
- Start by preparing the blueberry purée. In a small saucepan, melt about half of the butter over low heat. Add the blueberries and cook for about 5 minutes, stirring frequently, until they begin to soften and release their juices.
- Transfer the cooked blueberries to a tall, narrow container and blend them using an immersion blender until you get a thick, smooth cream. Set aside while you prepare the risotto.
- In a large, heavy-bottomed pan, melt another knob of butter with a pinch of fine salt. Add the finely chopped shallot and sauté over medium heat for about 2 minutes, until soft and translucent.
- Add the rice to the pan and toast it for 2 to 3 minutes, stirring to coat each grain with the butter and shallots.
- Pour in the red wine and stir. Let it simmer until the alcohol has completely evaporated.
- Reduce the heat to medium-low. Begin cooking the risotto by adding a ladleful of hot vegetable broth. Stir gently and wait until the rice has absorbed most of the liquid before adding more. Continue this process, stirring often, so the rice cooks slowly and evenly.
- About halfway through the cooking time - around 10 minutes in - add the blueberry cream. Stir it into the risotto, then continue adding broth a little at a time until the rice is tender and the texture is creamy. Be careful not to let the risotto dry out.
- Once the rice is fully cooked, turn off the heat. Add the remaining butter and the grated Parmigiano Reggiano. Stir vigorously to combine everything into a smooth, velvety risotto. Sprinkle in some finely chopped fresh rosemary for added aroma and freshness.
- Give the risotto a final stir, then plate it into individual serving dishes. Garnish each plate with a few small pieces of burrata or mozzarella, a couple of whole blueberries, and a few rosemary needles for a beautiful finishing touch.
Nutrition
Francesca says
This dish is such a delightful surprise! The combination of creamy risotto and fresh blueberries is both elegant and delicious. I never knew blueberry risotto could be so flavorful and unique - definitely a recipe worth trying!