• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
    • Beef
    • Chicken
    • Fish
    • Dinners
    • Desserts
    • Salads
    • Side Dishes
    • Soups
  • About
  • Contact

Guss Cooks logo

You are here: Home / 30 Minutes or Less / Blueberry Mascarpone Risotto

November 11, 2020

Blueberry Mascarpone Risotto

Jump to Recipe

This easy to make Blueberry Mascarpone Risotto is creamy, sweet, and full of flavor. You can make this risotto recipe in less than 30 minutes.

Blueberry Mascarpone Risotto in pan.

When my friend Ilaria told me about blueberry risotto I was a bit reluctant because I did not think rice with blueberries is a good combination, especially in a hot dish. I was totally wrong! This combination really works, and it is actually perfect.

This risotto with blueberry juice, Mascarpone and Parmesan cheese is simply magic.

Blueberry Mascarpone Risotto in pan.

This recipe is called “Risotto ai mirtilli e taleggio” in Italian which literary means Risotto with blueberry and cheese, a match made in heaven.

I replaced Taleggio cheese with Mascarpone and added some Parmesan to give the dish a bit of depth and richness. You can also try using Gorgonzola if you like strong flavor cheese.

Blueberry Mascarpone Risotto in pan.

Ingredients Needed:

To make this delicious Risotto recipe you need fresh or frozen blueberries, chopped yellow onion, butter, medium–grain rice, vegetable stock and cheese.
I used a mix of Mascarpone cheese and Parmesan cheese for depth and creaminess.

How to Make Blueberry Mascarpone Risotto

Place the blueberries in a blender and run for a couple of minutes. Strain the juice through a sieve by pressing the blueberries down with rubber spatula to squeeze it all out. Set aside.

Blueberries in sieve.

Melt the butter in a large pan and cook the onions until translucent. Add the rice and toast for 3–5 minutes. Pour vegetable stock, blueberry juice and salt over the rice and bring to a boil. Simmer until the water has evaporated and the rice is cooked (about 10 minutes). Add Mascarpone and Parmesan cheese and stir to combine then turn off the heat.

Garnish your dish with few fresh blueberries and serve warm with some extra shaved Parmesan on top.

Blueberry Mascarpone Risotto in serving plate.

What to Have with this Risotto

This Risotto is great served on its own with some extra fresh blueberries on the side.
I also tried making this dish with Brie cheese and it worked really well. You can try it with Philadelphia or any other type of cream cheese you like.
You may also choose vegan cheese should you wish to turn this dish completely vegan.

Blueberry Mascarpone Risotto in serving plate.

If you like rice based dishes, check my other rice recipes,
Valencian Paella
Lentils with Rice and Crispy Onions
Basmati Rice and Spiced Fish

Continue to Content
Blueberry Mascarpone Risotto

Blueberry Mascarpone Risotto

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This easy to make Blueberry Mascarpone Risotto is creamy, sweet, and full of flavor. You can make this risotto recipe in less than 30 minutes.

Ingredients

  • 1 cup fresh blueberries (frozen works)
  • 1/2 cup yellow onion, chopped
  • 2 tablespoons butter
  • 1 cup medium–grain rice (Arborio or Carnaroli)
  • 2 cups vegetable stock
  • salt to taste
  • 4oz mascarpone cheese, at room temperature
  • 1/2 cup parmesan cheese, shredded
  • a handful of blueberries for decoration

Instructions

  1. Place the blueberries in a blender and run for a couple of minutes. Strain the juice through a sieve by pressing the blueberries down with rubber spatula to squeeze it all out. Set aside.
  2. In a large pan over medium heat, melt butter and cook the onions until translucent. Add the rice and toast for 3–5 minutes. Pour vegetable stock, blueberry juice and salt over rice and bring to a boil. Simmer until the water has evaporated and the rice is cooked (about 10 minutes). Add mascarpone and parmesan cheese and stir to combine. Turn off heat.
  3. Garnish with few fresh blueberries on top and serve warm.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 65mgSodium: 875mgCarbohydrates: 25gFiber: 2gSugar: 8gProtein: 7g
© Guss
Cuisine: Italian / Category: Main Course

Filed Under: 30 Minutes or Less, Dinners, Vegetarian Dishes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

logo
Food Advertisements by

Meet Guss

Hello and thank you for popping in! I cook homemade, easy and healthy recipes for my family and friends. I bring global flavors to your table that I gathered over twenty years of travel around the world. Read More…

logo
Food Advertisements by

Flavors from around the Globe!

I could not think of a better tagline that sums up this blog than 'Flavors from around the Globe!' I want to share with you at least one favorite dish from each country I have been to. Read More

Stay Updated

Footer

My Favorites

Tabbouleh
Garlic-honey chicken

stay connected

  • Facebook
  • Instagram
  • Pinterest

Subscribe

Copyright © 2021 · Guss Cooks · Privacy Policy