Bring the stock to a boil. Meanwhile, heat the olive oil in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes until softened. Add the rice and cook, stirring constantly, until the grains are coated in oil. Stir in the wine and cook until it has evaporated.
Set aside 2 Tbsp of the blueberries and add the remaining berries to the pan. Add the lemon juice, zest, and thyme leaves.
Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes. When the rice is tender, stir in the Greek Yogurt and Parmesan cheese and transfer to a warm serving dish. Garnish with the reserved blueberries and serve with additional shaved parmesan.
Recipe by Allons-Eat! at https://www.allonseat.com/blueberry-lemon-risotto/