Gorgonzola & Spinach Risotto
Be the first to reviewThis risotto recipe jumps off the page...Fabulously delicious!
Ingredients
Utensils
Stovetop, Frying pan
recipe
Step 1
Peel & mince the shallot.
Step 2
Heat the stock in the microwave or in a small pot.
Step 3
Heat a drizzle of olive oil in a pan over medium heat. Add the shallot. Cooking, stirring for 2 min.
Step 4
Add the rice & white wine to the pan. Stir constantly as the rice absorbs the wine.
Step 5
Add a ladleful of heated stock. Cook, stirring for 2 min. When the stock is absorbed, add another ladleful & stir. Continue this process.
Step 6
After 15-20 min, the rice should be cooked & creamy. Add more liquid as needed.
Step 7
Turn off the heat. Add crumbled gorgonzola & spinach. Stir until the gorgonzola is melted & the spinach is wilted. Season with salt & pepper.
Step 8
Garnish with a few crushed walnuts. Serve & enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 662 cal. |
| Fat | 34 g |
| Carbohydrates | 62 g |
| Protein | 18 g |
| Fiber | 2 g |
On average, one serving of the recipe "Gorgonzola & Spinach Risotto" contains 662 Energy, 34 g of Fat, 62 g of Carbohydrates, 18 g of Protein, 2 g of Fiber.
