Blueberry & Shrimp Risotto
Serves 40 mins prep0 mins cook
A unique combination, both decadent and delicious, that is surprisingly easy to make and will absolutely impress anyone you make it for.
0 servings
What you need
Instructions
0 In a pan, melt the butter over medium-low heat and cook the shallot until softened, 4 to 5 minutes. 1 Add blueberries, and when shallots turn purple, stir in the rice and toast for about 1 minute. 2 Begin adding broth, one ladle at a time, stirring continuously while allowing broth to be absorbed in between ladles. 3 When risotto is almost al dente (it should have a bite), about 15 minutes, stir in shrimp and mascarpone. 4 Once shrimp are cooked through and opaque, stir in the grated cheese. 5 Optionally serve in an Asiago Cheese Bowl.View original recipe