Mascarpone risotto with blueberry compote swirl recipe

Click to rate
(0 ratings)
Sending your rating
serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 40 min

Nutrition per portion

Calories 463 kCal 23%
Fat 19g 27%
  -  Saturates 13g 65%
  • We earn a commission for products purchased through some links in this article.
  • Making a sweet risotto as dessert is a delicious way to get an inexpensive dessert on the table with very little hassle. It turns out quite similar to a rice pudding but with a smoother, softer texture. We’ve used blueberries in this recipe but you could use any of your favourite berries, blackberries, raspberries or strawberries would all be delicious.


    • 150g arborio rice
    • 600ml full-cream milk
    • 2tbsp caster sugar
    • 125g mascarpone
    • Freshly grated nutmeg
    • For the blueberry compote:
    • 300g blueberries
    • 2tbsp caster sugar
    • Lemon juice, optional, to taste


    • Put the rice in a pan with 400ml water. Bring to the boil and simmer until the water has almost evaporated. Stir occasionally, keeping an eye on it.

    • Pour in the milk, bring back to the boil, then lower theheat to a gentle simmer for 15-20 minutes, stirring often.

    • Meanwhile, make the compote: Tip the blueberries into a pan, add the sugar, 3tbsp water and lemon juice, if you like. Simmer for a few minutes, until the berries burst, then until the liquid goes syrupy. Take out some of berries first to keep some whole.

    • When the rice is tender and creamy, stir in the sugar, then fold in the mascarpone. Spoon into dishes and swirl the compote on top. Grate nutmeg over.

    Top tip for making Mascarpone risotto with blueberry compote swirl

    To thicken the blueberry compote add a little cornflour. You can also make the compote with frozen mixed summer fruits.

    Click to rate
    (0 ratings)
    Sending your rating

    Related Recipes

    Explore More