Italian Desserts Recipes - Blueberry and Vanilla Risotto Recipe

Ingredients

• 2 1/2 cups hot low-fat milk

• 1/4 cup superfine sugar, plus 2 tablespoons

• 2 teaspoons vanilla extract

• 3 tablespoons unsalted butter

• 2/3 cup risotto rice

• 1 1/2 cups fresh blueberries

• 1/2 cup heavy cream

• shortbread or dessert cookies, to serve (optional)

Serves 4

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Method:

1. Put the milk in a saucepan with 1/4 cup of the sugar and the vanilla and bring almost to a boil.

2. Meanwhile, melt the butter in a large, heavy-based saucepan. Add the rice and stir well to coat the grains with the butter. Add the hot milk and bring to a boil.

3. Reduce the heat and simmer, stirring frequently, for 25-35 minutes or until the rice is creamy, but the grains are still firm.

4. Gently stir the blueberries into the risotto and spoon into bowls. Spoon over the cream and sprinkle with the remaining sugar.

5. Serve with shortbread or dessert cookies, if desired.