Stovetop, Frying pan, Knife
Peel & mince the shallot.
Heat the stock in the microwave or in a small pot.
Heat a drizzle of olive oil in a pan over medium heat. Add the shallot. Cooking, stirring for 2 min.
Add the rice & white wine to the pan. Stir constantly as the rice absorbs the wine.
Add a ladleful of heated stock. Cook, stirring for 2 min. When the stock is absorbed, add another ladleful & stir. Continue this process.
After 15-20 min, the rice should be cooked & creamy. Add more liquid as needed.
Turn off the heat. Add crumbled gorgonzola & spinach. Stir until the gorgonzola is melted & the spinach is wilted. Season with salt & pepper.
Garnish with a few crushed walnuts. Serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.