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.
Course Main Dishes, Pastas, Side Dishes
Keyword bell pepper risotto, butternut risotto, gorgonzola risotto
Occasion Christmas, Easter, Thanksgiving, Valentine's Day
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.