Pepper and Gorgonzola Risotto
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!
Servings: 4 servings
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
Instructions
- 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.
Video
Notes
Storage: Risotto is best kept in the fridge. It will get tacky the next day, but you can reheat it pretty well on the stovetop. Just heat it on low with additional broth to rehydrate it. It will last for 3 days in an airtight container in the refridgerator.
Nutrition
Serving: 1serving | Calories: 379kcal | Carbohydrates: 54.6g | Protein: 13.4g | Fat: 9.5g | Saturated Fat: 3.9g | Cholesterol: 15mg | Sodium: 792mg | Potassium: 429mg | Fiber: 3.1g | Calcium: 120mg | Iron: 2.3mg
