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?
- Begin by toasting the walnuts in a dry pan. Watch them carefully as they can burn very quickly. When toasted, set aside to cool.
- Heat stock in a saucepan. Reduce to very low to keep the stock hot to use later.
- 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.
- 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.
- Continue stirring and then use a ladle to add the stock, one ladle at a time until all rice is absorbed.
- Cook broccoli until tender and then drain.
- 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.
