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• Prepared Foods

  • Blueberry Risotto

  • Pork Chops with Blueberry Sauce

• Snacks

• Spreads

Blueberry Risotto

Ingredients

·        1 1/2 cups Arborio Rice

·        1 tablespoon of Butter

·        1 cup of Blueberries

·        6 Cups of Milk

·        2/3 cup of Sugar

·        Pinch of Salt

·        1 teaspoon of Vanilla Bean Paste

Directions

1. Warm milk in a separate saucepan and but not boiling.

2. Add the butter to the frypan and allow to melt and bubble on a medium heat.

3. Pour in rice and cook for a minute in the butter.

4. Add half the blueberries into the pan.

5. Add milk one ladle at a time until each ladle is absorbed.

6. Add the sugar, vanilla bean paste and a pinch of salt about half way through the process.

7. Continue adding milk until all six cups are absorbed.

8. Rice should be al dente at this stage.

9. Stir through the remainder of the blueberries.

10. Add a dollop of Mascarpone to cut through the sweetness upon serving.

Pork Chops With Blueberry Sauce

Ingredients

·     1 tsp. fresh ground pepper

·     1 tsp. garlic powder

·     1/2 tsp. salt

·     1/8 tsp. cayenne pepper

·     4 boneless pork chops

·     1 Tbsp. olive oil

·     2 cups frozen blueberries

·     1/4 cup sugar

·     2 Tbsp. chopped fresh parsley

·     1 tsp. chopped fresh thyme (or 1/2 tsp. dried)

·     1 tsp. chopped fresh sage (or 1/2 tsp. dried)

Directions

1. Combine pepper, garlic powder, salt and cayenne. Mix well.

2. Sprinkle chops with mixture and press into surface.

3. Brown chops in heavy frying pan (preferably one that can be put in the oven).

4. Bake at 400°F 12-15 minutes, until moist but cooked.

5. Remove chops to a plate.

6. Combine remaining ingredients in the skillet.

7. Cook until thickened slightly. Serve over chops or on the side.