This intriguing, truly lovely side dish has become something of a summer staple for us since we first became aware of it a few years ago. While researching menus for our semi-annual Restaurant Week pilgrimage into the city, we came across a blueberry risotto—I think it was on the dinner menu at Osteria–but since we didn’t go to whichever restaurant featured it, we didn’t get to try it. Regardless, the thought of it made enough of an impression that we were compelled to give it a go at home.
Fast forward a few months and Kyle was thumbing through his copy of the Silver Spoon Cookbook and found a recipe for that very dish. This cookbook is a veritable compendium of authentic Italian cooking, a must for any serious home cook, and unsurprisingly contains an entire section dedicated to variations on risotto. Frankly, we wish more cookbooks would explore the wide world of risotto. It’s a fabulous, vegetarian, naturally gluten free alternative to pasta that people are more intimidated by than they should be.
Silver Spoon features such flavors as Pumpkin Artichoke, Arugula, and Apple—which would be fantastic as the base for roasted pork loin medallions, btw—all of which need to happen sooner, rather than later.
The original recipe for the blueberry risotto was wonderful and an instant favorite, but of course it has been “improved” over the years. The addition of lemon and thyme to the mix took an already delicious dish and gave it even more layers of flavor.
The tart lemon acts as a natural flavor bridge between the sweetness of the blueberries and the bright herbaceous note of the thyme, balancing the dish and giving it a savory tone that renders it more compatible with a wider variety of main courses. Additionally, folding in a bit of Greek yogurt lends the dish more tang and body without making it too heavy, thus preserving its place on many of our summer menus.
As it cooks, the dark juices of the blueberries disperse into the stock and rice, giving the finished dish a gorgeous violet hue that makes for a striking plate, no matter what you pair it with. This dish is definitely a conversation starter.
If there are any leftovers, one of our favorite day-after light lunches is a bowl of this risotto, warmed up, then topped with a slice of creamy, buttery burrata cheese. It doesn’t get much better than that on a summer day, especially if you pair it with a nice, crisp pinot grigio. Buon Appetito!
Adapted from The Silver Spoon Cookbook.
- 6½ cups vegetable stock
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 cups risotto rice
- ¾ cup white wine
- 1¾ cups blueberries
- Zest and juice of one lemon
- 3 thyme sprigs, stems removed
- ½ cup Greek Yogurt
- ½ cup shaved Parmesan cheese
- Bring the stock to a boil. Meanwhile, heat the olive oil in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes until softened. Add the rice and cook, stirring constantly, until the grains are coated in oil. Stir in the wine and cook until it has evaporated.
- Set aside 2 Tbsp of the blueberries and add the remaining berries to the pan. Add the lemon juice, zest, and thyme leaves.
- Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes. When the rice is tender, stir in the Greek Yogurt and Parmesan cheese and transfer to a warm serving dish. Garnish with the reserved blueberries and serve with additional shaved parmesan.
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