Combine rice and milk in a heavy based saucepan. Bring to the boil, whilst stirring occasionally. Reduce heat and simmer partly covered for 30-35 minutes until rice is tender. Stir occasionally.
Stir in blueberries and set aside covered for 5 minutes.
To serve, spoon a quarter of the risotto into a serving dish and drizzle with a quarter of HEINZ pouch and decorate with bananas.