Melt the butter in a pot. Add the small onion, chopped, and cook until golden.

Add 2/3 of the blueberries and roast it. Then add the rice, toast it for a few minutes while stirring frequently. Then add the broth

Leave it to cook until the rice is done.

Add the cheese and stir until it's melted

Put the risotto in the plates and decorate with the remaining blueberries