Pepper and Gorgonzola Risotto
Risotto is a pretty under appreciated dinner, considering the amount of flavorful creamy goodness it packs into one bowl. With two cheeses, spinach, green onions, and lemon, this Pepper and Gorgonzola Risotto is no exception!
There’s this Italian food restaurant here in Rotterdam that I love called Vapiano. You essentially wait in an obnoxiously (but well-worth it) long line to tell the chef what you want, at which point he makes your dinner in front of you. It’s like a slightly snazzier Italian Chipotle. And let’s just say that they set the standard for what risotto should be.
This gorgonzola risotto is inspired by a similar one at Vapiano. It’s loaded with spinach, green onions, and bell pepper, while also squeezing in loads of cheese (and wine, for good measure). And while the ingredients are ultra-important in crafting up a good risotto, the real secret is in the process.
Risotto rice isn’t just any 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 normal rice), we’ll add just a half a cup of broth at a time, stirring until it is completely absorbed before adding another bit of broth.
Pepper and Gorgonzola Risotto
Risotto is a pretty under appreciated dinner, considering the amount of flavorful creamy goodness it packs in to one bowl. With two cheeses, spinach, green onions, and lemon, this Pepper and Gorgonzola Risotto is no exception!
- 1 Tbsp olive oil 15 mL
- 2 shallots chopped
- 1 clove garlic minced
- 1 ¼ cup Arborio rice 300 g
- ½ cup white wine 120 mL
- 3 cups vegetable broth 710 mL
- 4 green onions chopped
- 1 red bell pepper chopped
- 2 handfuls spinach
- ¼ cup grated parmesan 30 g
- ¼ cup gorgonzola 50 g
- To season: round black bell pepper and lemon juice
- Base: Heat 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, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
- Liquids: Add wine to the pot and simmer until absorbed. Slowly add the vegetable broth to the pan, adding 1/2 cup at a time. Wait until broth has almost completely absorbed before adding another 1/2 cup. Begin tasting the rice after 15 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
- Add-Ins: Stir in green onions, bell pepper, spinach, parmesan, and gorgonzola. Taste and add pepper and lemon juice to suit your taste.
Handy products for this gorgonzola risotto
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