- 15 minutes preparation
- 25 minutes cooking
- Servings 4

Ingredients
- 30 gr butter
- 200 gr blueberries
- 1 onion
- 100 gr strips of bacon
- 360 gr Carnaroli rijst
- 1/2 glass red wine
- Parmezan cheese
- Extra vergine olive oil
- Rosemary
- Salt and pepper
Method
- Gently rinse the blueberries under running water and melt the butter in a large non-stick pan. Meanwhile, start to heat a little vegetable stock (already prepared) in a different pan.
- Add the blueberries into the pan and cook for a few minutes. After cooking, transfer everything to the blender glass. Mix the blueberries until you get a thick sauce.
- Dice the onion on a cutting board and thinly slice the bacon. In the first pan, brown the onion with a little extra virgin olive oil and, when golden brown, add the bacon.
- Add the rice and start roasting; pour 1/2 glass of red wine to mix.
- Using a ladle, add the vegetable stock a little at a time and add the blueberry puree halfway through cooking.
- After about 20 minutes, the risotto is almost ready:
- turn off the heat and mix by adding a little Parmigiano Reggiano, pepper and a piece of butter.
- Place and decorate with fresh blueberries.