Gorgonzola & Spinach Risotto

This risotto recipe jumps off the page...Fabulously delicious!

Camille C.
Camille C.
4 minutesPrep time
22 minutesCook time
666 cal.Per serving

Utensils

Stovetop, Frying pan

recipe

Shallot

Step 1

Peel & mince the shallot.

Vegetable broth (liquid)

Step 2

Heat the stock in the microwave or in a small pot.

Shallot

Step 3

Heat a drizzle of olive oil in a pan over medium heat. Add the shallot. Cooking, stirring for 2 min.

Rice (Arborio)
White wine

Step 4

Add the rice & white wine to the pan. Stir constantly as the rice absorbs the wine.

Vegetable broth (liquid)

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.

Rice (Arborio)

Step 6

After 15-20 min, the rice should be cooked & creamy. Add more liquid as needed.

Gorgonzola
Spinach (baby)

Step 7

Turn off the heat. Add crumbled gorgonzola & spinach. Stir until the gorgonzola is melted & the spinach is wilted. Season with salt & pepper.

Walnuts

Step 8

Garnish with a few crushed walnuts. Serve & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy666 cal.
Fat34g
Carbohydrates63g
Protein18g
Fiber3g

On average, one serving of the recipe "Gorgonzola & Spinach Risotto" contains 666 Energy, 34 g of Fat, 63 g of Carbohydrates, 18 g of Protein, 3 g of Fiber.

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Gorgonzola & Spinach Risotto
Easy