Pepper and Gorgonzola Risotto

Name: Pepper and Gorgonzola Risotto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 Tbsp olive oil (15 mL); 2 shallots (finely chopped); 1 clove garlic (minced); 1 ½ cup Arborio rice (300 g); ¼ cup white wine (60 mL); 4 cups vegetable broth (944 mL); 4 green onions (chopped); 1 red bell pepper (chopped); 2 handfuls spinach; ¼ cup grated parmesan (30 g); ¼ cup gorgonzola (50 g); 2 Tbsp butter (28 g); To season: ground black pepper and lemon juice

By Sarah Bond, BS Nutrition, MS Sensory Science, Updated Jan 28, 2024

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30 minutes

Serves 4 servings

2 Comments

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A colorful dish of creamy gorgonzola risotto with spinach and red bell peppers on an orange plate, garnished with lemon slices. Glasses of water and lemon halves sit nearby on a red surface.

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You can have next-level pepper and gorgonzola risotto at home in just 30 minutes and with a few fresh ingredients! It’s the perfect dish for a quick weeknight dinner but also fancy enough for date night. Even non-vegetarian guests will be impressed when you serve this!

A dish of gorgonzola pepper risotto topped with two lemon slices

I used to think risotto was only for high-level chefs and Italian restaurants. It does require some babysitting. But after developing nearly a dozen different risotto recipes, I’ve learned it’s actually a weeknight staple that makes a fancy date night dinner.

The real secret is the ingredients and the process. For this one, we are using a very flavorful cheese (freshly shredded parmesan instead of buying pre-shredded) and other good-quality ingredients (like fresh garlic instead of jarred). These little tweaks, plus a little stove oversight, result in a peppery risotto that you’ll be dreaming about for weeks!

Here’s what you’ll need

All these ingredients can be found at your local grocery store. The key is to buy the freshest ingredients possible. In the summer, I love to grab as many of these from the farmers market as I can. Jump down to the recipe card for exact measurements!

Garlic and Shallots: These two powerful ingredients will make up the flavorful base of our risotto! Sauteing them first helps enhance their natural sweetness and aromatics.
Arborio Rice: This rice can be found in the store next to other rice. It’s the key ingredient in risotto, so don’t swap it!
Wine and Broth: Add a splash of wine (optional), then slowly add the broth in batches. White wine is best here, but you can always add broth if you don’t want to use wine.
Cheese: Gorgonzola is a soft cheese you can find near the specialty cheese in the deli. For the parmesan, grab a block so you can shred it yourself (this will result in the best texture).
Veggies: This risotto recipe stands apart from others because it’s packed with veggies! Green onions, bell pepper, and spinach add colorful flavors, making this risotto worthy of being the main event.

A close up view of gorgonzola pepper risotto

How to make this easy risotto recipe

This dish takes only 30 minutes to create. It all happens in three steps and just one pan! Jump to the recipe card for full instructions!

Step 1: Prepare the Base
Heat the oil in a large pot over medium heat. Add shallots and garlic, cooking until a bit soft (about 3 minutes). Add dry rice and cook for about 2 minutes, stirring frequently, until the rice is slightly opaque on the outside but uncooked on the inside.

A cast iron skillet filled with Arborio rice — Risotto rice (or Arborio rice) needs some low and slow coaxing to get its signature creamy starches to shine. Rather than adding all the liquid at the same time (as you would with a normal rice recipe), we’ll add just half a cup of broth at a time, stirring until it’s completely absorbed before adding another bit of broth.

Step 2: Add the Liquids
Add the wine to the pot and simmer until it is absorbed. Slowly add the vegetable broth to the pan, adding ½ cup. Wait until the broth has almost completely absorbed before adding another ½ cup. Begin tasting the rice after 15 minutes or so. Once it is al dente (a bit chewy), stop adding broth (you may not need the full amount).

A cast iron skillet filled with Arborio rice and topped with butter, gorgonzola, and parmesan

Step 3: Add the Final Ingredients
Stir in the parmesan, gorgonzola, and butter until melted, then stir in green onions, diced bell pepper, and spinach. Taste and add pepper and lemon juice to suit your taste!

A cast iron skillet filled with Arborio rice, green onion, red bell pepper, and spinach — If you can find them, this recipe is also delicious (and gorgeous) with purple bell pepper!

why arborio rice?

Risotto rice isn’t just any rice; it’s Arborio rice. Arborio is a medium-grain rice with a lot of amylopectin starch. When cooked while gradually adding veggie broth, the rice becomes deliciously creamy, unlike any other rice type. Its texture is almost like a gluten-free pasta, which has led to the common misconception that risotto is pasta.

A cast iron skillet filled with cooked gorgonzola pepper risotto — If you’re wondering about storage, you can refrigerate it for up to 3 days, but don’t freeze it! Here’s why you shouldn’t freeze risotto.

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2 Comments

Misty says:

September 30, 2020 at 6:10 pm

Thanks for the information, it is very useful. And your risotto looks absolutely FANTASTIC! I love all of your photos, they look colorful, fun and yummy. Can’t wait to try this at my kitchen!

Reply
1. Sarah says:
  
  October 1, 2020 at 11:26 pm
  
  So happy to hear it, Misty! Enjoy!

Pepper and Gorgonzola Risotto

Here’s what you’ll need

How to make this easy risotto recipe

why arborio rice?

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