Blueberry-Risotto with Boletus (Cep)

75 minutes Prep: 15 minutes Cook: 60 minutes

457 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

250	grams	mushrooms, boletus	fresh, cleaned, trimed and sliced
1	each	onion	small, finely chopped
20	grams	butter
140	grams	arborio rice	unpolished
150	grams	blueberries
1/4	cup	white wine
1 3/4	cup	chicken broth
1/4	cup	olive oil
1	each	thyme leaves
1	pinch	garlic	mashed
60	grams	butter

Directions

In a saucepan heat the butter and sauté the onion.

Stir in the rice and the blueberries, sauté briefly.

Moisten with wine, cook until absorbed; moisten with stock and cook until tender.

Stir continuously, if necessary add some bouillon.

Season with salt and pepper. In a skillet heat the oil, sauté mushrooms, garlic and thyme.

Stir the butter into the risotto.

Transfer to warm plates and decorates with mushrooms.

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Nutrition Facts

Serving Size 239g

Amount per Serving

Calories 457 62% of calories from fat

	% Daily Value*
Total Fat 31.0g	48%
Saturated Fat 13.0g	63%
Trans Fat 0.0g
Cholesterol 46mg	15%
Sodium 267mg	11%
Total Carbohydrate 39.0g	13%
Dietary Fiber 2.0g	9%
Sugars 7.0g
Protein 6.0g	11%

Vitamin A	10%		Vitamin C	10%
Calcium	2%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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