“Risotto of the Woods” with Blueberries and Mushrooms

Recipe Courtesy of Stacie Billis of One Hungry Mama


Mushrooms and blueberries—yes!—an unexpected pair of two great superfood ingredients.

Serves: 6 as a first course, 4 as a main course


6 cups vegetable or chicken broth, plus more as necessary
2 tablespoons butter
2 tablespoon olive oil
1¼ cup finely chopped shallot or onion
8 ounces cleaned mushrooms, sliced (I used a combo of baby bellas & shiitake)
2 tablespoons chopped fresh thyme
2 cups aborio rice
¼ cup dry white wine (optional)
1 cup grated Parmesan cheese
3 tablespoons mascarpone
Salt and pepper
1½ cups washed, fresh blueberries


1. Heat stock to a simmer over medium heat. Reduce heat to low, cover and keep broth warm.
2. Melt butter with oil in a large saucepan set over medium heat. Add shallots or onion and sauté until tender and translucent, about 2 minutes. Add mushrooms and thyme. Sauté until mushrooms soften, another 3-4 minutes.
3. Add rice, stir to coat all of the grains of rice and cook until for about 1 minute.
4. Add wine. Cook until most of the liquid is absorbed.
5. Begin adding broth, ½ cup at a time. Stir constantly, waiting for each batch of broth to absorb before adding the next ½ cup. Risotto is done when the rice is al dente—is should be cooked through but still be a little toothsome—and the overall dish has a creamy texture.
6. When the risotto is done, take it off of the heat and stir in the Parmesan, mascarpone, salt and pepper. Fold in blueberries last. Do this with only a few, gentle stirs—you want them to get warm, but don’t want them to break. Taste and adjust seasoning. Serve immediately.


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