Blueberry Brie Risotto

Rice is like a woman fine,
Upon which we all love to dine.

In many sizes she is found,
Short, medium, long or round.

Sometimes she will wear the scent,
From where she hails, she’ll represent.

Her names conjure exotica,
Jasmine, Basmati, Japonica.

Though she loves to dress in white,
You’ll be fooled if you think her uptight.

The opposite of subtle and mild,
She’ll break out the dirty and wild.

Have you seen the one from Po,
Grown near the town of Arborio?

Desired on every continent,
Her creamy pearls can cause torment.

A chameleon, she will  change to be.
Whatever you crave, sweet or savory.

This one embodies both, you see,
Created in Rome with blueberries and brie.

Eclectic perhaps, a little odd,
Take a bite, get passed her facade.

Like every woman, you will find,
This rice is truly one of a kind.


Thank you to Eleanor of MelbournefoodGeek and Jess of Jessthebaker for this risotto challenge. The chicken stock recipe comes from Moorish by Greg Malouf and was a requirement for this challenge. However, this Blueberry Brie Risotto is best made with vegetable stock so as not to overpower the flavor of the berries. Many thanks to my beautiful cousin, Lisa O’Leary, for introducing me to this recipe.

The great thing about this recipe is that there is no fat in it besides the brie – no butter or olive oil – yet it is so creamy that you would never be able to tell.

Blueberry Brie Risotto Recipe

2 cups Arborio rice

4-5 cups vegetable or chicken stock

1/2 cup red wine

1 carton blueberries, washed and pureed

1/3 cup brie cheese, without rind

1/2 tsp. coarse salt

Heat the vegetable or chicken stock and set aside. In a saute pan, add red wine and rice. Cook on medium and gently stir the rice until the wine has almost been absorbed. Add one ladle-ful of stock and continue to stir. When the liquid has almost been absorbed, add another ladle-ful of stock. Continue this process until approximately 4-5 cups of stock have been used. The rice should be “al dente” and creamy, not mushy. If the rice is too firm, add more stock until you reach the desired firmness. At this point, add the pureed blueberries, salt and brie and stir until the cheese has completely melted. Serve immediately. Serves 6.

13 thoughts on “Blueberry Brie Risotto

  1. Blueberry brie. That is very cool! I love flavours and the colour is magnificent =D.

  2. You actually rhymed exotica with Japonica that deserves an extra credit point LOL LOL. Now blueberries and brie that does sound intriguing and something that I would like a lot I think it would be savoury not so sweet and the brie would really add a lovely creamy ‘sour’ note to the dish. Superb flavour combination and the colour is stunning well done on this creative challenge. Cheers from Audax in Sydney Australia.

  3. oh how I adore you. you know that I love each and every post from you.
    delicious flavor combination.
    as always I can only tell you how amazing your version and answer to this months challenge is.

  4. Wow, what a masterpiece! Bravo! Blueberries, Brie & Risotto…yum!!! 🙂

  5. On paper this sounds like such an odd combination but I tired it and I am impressed. I can’t wait to make it for a dinner party. So unusual, colorful and delicious.

  6. Wow to both the poem and the really different (but delicious-sounding!) flavour combination!

  7. Enjoyed reading your poem. The color of your risotto is amazing!

  8. What a gorgeous hue! There isn’t enough purple food out there :). I’m sure this tastes fantastic, I would have never thought of this combination on my own.

  9. Oh Sue… you thought out of the box and came up with this gorgeous risotto! Clever… Clap clap! Love the poem too. xo

  10. Healthy recipe that simply looks delicious! With extra blueberries, the color is so inviting!

    Sawadee from Bangkok,
    Kris

  11. Hi there,

    I just nominated you for the Sunshine Award! I hope you will accept! 🙂
    My post will be up shortly!

    Gwen

  12. I can’t believe I almost missed this. I am completely blown away by the gorgeous color and flavor in your risotto. It conjures up thoughts of a French countryside picnic cheeseplate with homemade blueberry preserves. Sue..I’m simply bown away by your creativity. Oh, and the poem..marvelous as always. Like Audax mentioned..I’m impressed that you were able to rhyme a word with Japonica 🙂

  13. I had the good fortune to taste this beautiful dish. It did not disappoint. Before tasting, my mind conjured up a fruity taste, dominated by the blueberry. However, this risotto is brie forward, with only subtle hints of mild blueberry. It’s very smooth, yet hearty; and the promise of a satisfying and adventurous dish from its appearance is fulfilled. Haha, very nice. Make this if you have the opportunity.
    Thanks Sue!

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