Gorgonzola Risotto.jpg

Gorgonzola Risotto

Rich, creamy Gorgonzola is the star of this easy-to-make risotto.

How long will it take?

45 minutes

What’s the serving size?

Serves 4


What do I need?

  • 2 tbsp olive oil
  • 1 large leek, chopped, white part only
  • 2 celery sticks, chopped
  • 3 garlic cloves, finely chopped
  • 50g walnuts, chopped
  • 300g Arborio rice
  • 250ml dry white wine
  • 1 litre vegetable stock
  • 1 head broccoli
  • 100g Gorgonzola Piccante, crumbled, divided

How do I make it?

  1. Begin by toasting the walnuts in a dry pan. Watch them carefully as they can burn very quickly. When toasted, set aside to cool.
  2. Heat stock in a saucepan. Reduce to very low to keep the stock hot to use later.
  3. Heat olive oil over medium heat in a large pan. Add leek and celery and cook for 7 to 8 minutes or until soft. Add garlic, stir and cook for a further minute.
  4. Add rice to the pan and cook, stirring constantly for 2 minutes. Increase heat to high and add the wine. Allow to cook until the wine has been absorbed.
  5. Continue stirring and then use a ladle to add the stock, one ladle at a time until all rice is absorbed.
  6. Cook broccoli until tender and then drain.
  7. When rice is cooked, add 75g Gorgonzola and cover the pan with a lid. Leave the rice covered for 2 to 3 minutes before removing lid, adding broccoli, walnuts and remaining 25g Gorgonzola.

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