Blueberry Risotto Cakes with Baby Greens and Blueberry Vinaigrette
Summary: Astrid Auchmuty, Johnson & Wales University, Providence, Rhode Island
Ingredients
- Olive oil: 6 tablespoons, divided
- Onion, chopped: ¾ cup
- Arborio rice: ¾ cup
- White wine: ½ cup
- Vegetable broth: 2 cups
- Heavy cream: ¼ cup
- Plain dry bread crumbs: ½ cup
- Salt: To taste
- Ground black pepper: To taste
- Fresh blueberries: 2 ½ cups, divided
- Tarragon vinegar: 1 tablespoon
- Sugar: To taste
- Cream cheese: 8 teaspoons
- Mesclun: 4 cups
Instructions
- In a medium skillet over medium-high heat, heat 1 tablespoon oil
- Add onion
- Cook and stir until it begins to brown
- Add the rice and stir until coated with oil
- Add the wine
- Cook and stir until the wine is absorbed
- Add ½ cup broth
- Cook, stirring constantly and adding broth, ½ cup at a time, until absorbed and rice is tender, about 20 minutes
- Add cream and cook until absorbed
- Remove from heat
- Stir in 2 tablespoons bread crumbs, salt and pepper to taste
- Spread out on an oiled baking sheet to cool
- Meanwhile, make Blueberry Vinaigrette: in a blender, combine 1 cup blueberries, 3 tablespoons oil and the vinegar
- Blend until smooth
- Add sugar, salt, and pepper to taste
- Preheat oven to 350°F
- Divide rice mixture into 8 balls (about 1⁄3 cup each)
- Press half of one rice ball into the bottom of a ½ cup measuring cup
- Press 1 teaspoon cream cheese and 5 or 6 blueberries into the center
- Top with the other half of rice ball and press to make surface even
- Unmold onto work surface
- Repeat to make 7 more risotto cakes
- Coat cakes in remaining bread crumbs
- Heat 1 tablespoon oil in a large skillet over medium heat
- Add risotto cakes and sauté until lightly browned on one side
- Add the remaining oil, turn cakes, and sauté until browned on other side
- Transfer to a rimmed baking sheet and place in the oven until center is hot, 3 to 5 minutes
- Toss greens with 3 tablespoons Blueberry Vinaigrette and divide onto 8 plates
- Top each with a risotto cake, drizzle with vinaigrette and garnish with remaining blueberries
Per portion: 280 calories; 32 g carbohydrate; 15 g total fat (4 g saturated fat)
Number of servings (yield): 8
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