Blueberry Risotto With Mascarpone
Ready In: 45 mins
Serves: 8
Ingredients
- 1 1⁄2 cups arborio rice
- 2 tablespoons butter
- 250 g blueberries
- 6 cups milk
- 2⁄3 cup Splenda granular
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1⁄2 cup mascarpone
Directions
- 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.
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