First prepare a rich vegetable broth. Put a pot with water on the fire (about 3 l, room temperature) and add the previously washed vegetables: 2 peeled carrots, 1 onion cut in half, 2 celery sticks, and two tomatoes cut in half, and let them boil for an hour and a half. At the end of cooking, strain the broth from the vegetables into another pot and keep aside.
Brown 1/2 onion cleaned and chopped in a saucepan with a drizzle of olive oil. When the onion is cooked, add the rice and leave to toast for a few minutes. As soon as the rice is hot, add the broth little by little, with the help of a ladle, letting it absorb before adding any more. Halfway through cooking, add the blueberries and finish. Turn off the heat and let stand for a couple of minutes. If during the rest phase the rice thickens, add a little broth to keep it soft. Season the rice with a tablespoon of extra virgin olive oil, salt, pepper and lastly add 1/2 diced Camelia and stir.
Place the risotto on a dish and decorate with slices of Camelia, some fresh blueberries and sprigs of fennel.