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    You are in: Home / Recipes / Blueberry Risotto With Mascarpone Recipe
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    Blueberry Risotto With Mascarpone

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    Paris D's Note:

    This is really good. We had it as a side dish with fish, but I think it would be better as a dessert. Also, we substituted Splenda for the sugar because we have someone with diabetes in the house, but feel free to put the sugar back in its place when you make this. It's from the Squishyness blog at The original recipe said it serves 4, but those are some seriously HUGE portions. I think it serves 8.

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    Units: US | Metric


    1. 1
      Warm milk in a seperate saucepan and but not boiling.
    2. 2
      Add butter to the frypan and allow to melt and bubble on a medium heat.
    3. 3
      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).
    4. 4
      Add half your blueberries to the pan.
    5. 5
      Add warm milk one ladle at a time -- only adding a new ladle when the previous one has been absorbed.
    6. 6
      Add sugar, vanilla and a pinch of salt about half way through the process.
    7. 7
      Continue adding the milk until all six cups are absorbed. The rice should be aldente at this stage.
    8. 8
      Stir in the remainder of the Blueberries.
    9. 9
      Add a big dollop of Mascarpone to each serving.
    10. 10
      Serves 8.

    Ratings & Reviews:


    Nutritional Facts for Blueberry Risotto With Mascarpone

    Serving Size: 1 (256 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 296.1
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 6.0 g
    Cholesterol 33.2 mg
    Sodium 130.2 mg
    Total Carbohydrate 42.7 g
    Dietary Fiber 1.8 g
    Sugars 3.1 g
    Protein 8.7 g

    The following items or measurements are not included:

    Splenda granular


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