Chop the onion into brunoise and grind the garlic clove.
Put the freshly cut ingredients in a saucepan with some oil, and cook until the onion is tender.
Heat the broth.
Add the rice to the saucepan, season with salt and pepper.
Add the white wine and wait for it to evaporate completely. Once it has evaporated, start to add the previously heated broth and mix in slowly while stirring constantly.
After 5 minutes stirring, add the blueberries, reserving a few aside to decorate the dish.
Keep stirring for about 15 more minutes, until the rice is almost done.
2 minutes before the rice is done, turn off the heat, add the butter and parmesan cheese, and stir.
Allow the risotto to rest for 5 minutes for the cooking to finish off the heat, then serve.
