Gorgonzola & Spinach Risotto

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

Camille C.
Camille C.
590

4 minutes

Prep time

22 minutes

Cook time

683 cal.

Per serving

Utensils

Stovetop, Frying pan, Knife

recipe

Shallot

Step 1

Peel & mince the shallot.

Broth (vegetable)

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.

Arborio rice
White wine

Step 4

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

Broth (vegetable)

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.

Arborio rice

Step 6

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

Gorgonzola
Spinach (fresh)

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

View nutritional information

Energy683 cal.
Fat35 g
Carbohydrates62 g
Protein18 g
Fiber2 g

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 683 Energy, 35 g of Fat, 62 g of Carbohydrates, 18 g of Protein, 2 g of Fiber.

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Gorgonzola & Spinach Risotto
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