Blueberries go savory in this creamy risotto topped with shrimp, which highlights their natural tanginess. 

Former contestant on Food Network's "Rachael vs. Guy Kids Cookoff," Alessandra Ciuffo likes to serve this in her Edible Cheese Bowls.


  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • ½ pint blueberries
  • 1 cup arborio rice
  • 4 cups chicken broth
  • 1 pound shrimp, deveined, tails removed, and chopped
  • 1 tablespoon mascarpone cheese
  • 2 tablespoons grated Parmigiano-Reggiano cheese


Serves: 4


In a pan, melt the butter over medium-low heat and cook the shallot until softened, 4 to 5 minutes. Add blueberries, and when shallots turn purple, stir in the rice and toast for about 1 minute. Begin adding broth, one ladle at a time, stirring continuously while allowing broth to be absorbed in between ladles. When risotto is almost al dente (it should have a bite), about 15 minutes, stir in shrimp and mascarpone. Once shrimp are cooked through and opaque, stir in the grated cheese.