Stovetop, Frying pan
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!
Average estimated amount for one serving
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.