Take your risotto to an unmatched level with this Gorgonzola Pepper Risotto! Packed with fresh ingredients, this is the perfect dish to get a quick yet decadent dinner on the table in under 30 minutes.
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 (a mild variety of 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 recipe), 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.
Here’s what you’ll need
For this gorgonzola pepper risotto we’ll be using a blend of shallots, garlic, white wine, and green onions for flavor. For the risotto itself, a light and fluffy plate of Arborio rice will be the perfect ingredient. Finally, gorgonzola and parmesan will be used to add the most important aspect of the dish – the cheese!
- Garlic and Shallots: These two powerful ingredients will make up the flavorful base of our risotto! We will cook briefly until softened, and then add in the risotto.
- Arborio Rice: This short grain rice is the perfect ingredient for using in this recipe because it absorbs the broth and wine to perfectly create a fine, fluffy result.
- Wine and Broth: Add a splash of wine (optional), and then slowly add the broth in batches. Stir after each addition until the broth is totally absorbed into the risotto.
- Cheese: Once the risotto is tender and ready to eat, add a healthy handful of shredded parmesan and gorgonzola.
- Veggies: This risotto recipe stands apart from others because it’s packed with veggies! Green onions, bell pepper, and spinach add colorful flavor that make this risotto worthy of the main dish.
How to make this easy risotto recipe
You’ll only need 30 minutes from start to finish to create this dish. It all happens in three steps and just one pan!
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.
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 at a time. 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 little bit chewy), stop adding broth (you may not need the full amount).
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!
If you can find them, this recipe is also delicious (and so gorgeous) with purple bell pepper!
Why Arborio rice?
The secret to dreamy risotto is all in the 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 and unlike any other type of rice.
More recipes for this week’s lineup
Need some more dinner ideas for the week ahead? Try these! From lasagna to tempeh tacos, each dish is filled with intense flavor and lots of savory goodness. You’re going to want to try each one!
- Vegetarian Lasagna
- Sweet Potato Fettuccini in Gorgonzola Sauce
- Vegan Burritos with Taco Meat and Queso
- Portobello Mushroom Burgers
- Tempeh Tacos with Avocado Kiwi Salsa
- 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
- 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 for about 2 minutes, stirring frequently, 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 ½ cup at a time. Wait until 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 little bit chewy), stop adding broth (you may not need the full amount).
- Add-Ins: Stir in parmesan, gorgonzola, and butter until melted. Stir in green onions, bell pepper, and spinach. Taste and add pepper and lemon juice to suit your taste.