Blueberry Risotto Cakes with Baby Greens and Blueberry Vinaigrette

Summary: Astrid Auchmuty, Johnson & Wales University, Providence, Rhode Island


  • 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


  1. In a medium skillet over medium-high heat, heat 1 tablespoon oil
  2. Add onion
  3. Cook and stir until it begins to brown
  4. Add the rice and stir until coated with oil
  5. Add the wine
  6. Cook and stir until the wine is absorbed
  7. Add ½ cup broth
  8. Cook, stirring constantly and adding broth, ½ cup at a time, until absorbed and rice is tender, about 20 minutes
  9. Add cream and cook until absorbed
  10. Remove from heat
  11. Stir in 2 tablespoons bread crumbs, salt and pepper to taste
  12. Spread out on an oiled baking sheet to cool
  13. Meanwhile, make Blueberry Vinaigrette: in a blender, combine 1 cup blueberries, 3 tablespoons oil and the vinegar
  14. Blend until smooth
  15. Add sugar, salt, and pepper to taste
  16. Preheat oven to 350°F
  17. Divide rice mixture into 8 balls (about 13 cup each)
  18. Press half of one rice ball into the bottom of a ½ cup measuring cup
  19. Press 1 teaspoon cream cheese and 5 or 6 blueberries into the center
  20. Top with the other half of rice ball and press to make surface even
  21. Unmold onto work surface
  22. Repeat to make 7 more risotto cakes
  23. Coat cakes in remaining bread crumbs
  24. Heat 1 tablespoon oil in a large skillet over medium heat
  25. Add risotto cakes and sauté until lightly browned on one side
  26. Add the remaining oil, turn cakes, and sauté until browned on other side
  27. Transfer to a rimmed baking sheet and place in the oven until center is hot, 3 to 5 minutes
  28. Toss greens with 3 tablespoons Blueberry Vinaigrette and divide onto 8 plates
  29. Top each with a risotto cake, drizzle with vinaigrette and garnish with remaining blueberries

Quick notes

Per portion: 280 calories; 32 g carbohydrate; 15 g total fat (4 g saturated fat)

Number of servings (yield): 8