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13 INGREDIENTS•3 STEPS•30MIN

Pepper and Gorgonzola Risotto

Name: Pepper and Gorgonzola Risotto
Total time: 1800 s
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon Olive Oil; 1 clove Garlic; 2 Shallot; 1 1/4 cup Arborio Rice; 1/2 cup White Wine; 3 cup Vegetable Broth; 4 Scallion; 1 Red Bell Pepper; 2 handful Fresh Spinach; 1/4 cup Parmesan Cheese; 1/4 cup Gorgonzola Cheese; to taste Finely Ground Black Pepper; to taste Lemon Juice

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Pepper and Gorgonzola Risotto Recipe | SideChef

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Risotto is a pretty under appreciated dinner, considering the amount of flavorful creamy goodness it packs into one bowl. With two cheeses, spinach, green onions, and lemon, this Pepper and Gorgonzola Risotto is no exception!

30MIN

Total Time

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Ingredients

US / METRIC

Servings:

Serves 4

1 Tbsp

Olive Oil

1 clove

Garlic , minced

Shallots , chopped

1 1/4 cups

Arborio Rice

1/2 cup

White Wine

3 cups

Vegetable Broth

Scallions , chopped

Red Bell Pepper , chopped

2 handfuls

Fresh Spinach

1/4 cup

Parmesan Cheese , grated

1/4 cup

Gorgonzola Cheese

to taste

Finely Ground Black Pepper

to taste

Lemon Juice

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Nutrition Per Serving

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CALORIES

380

FAT

10.6 g

PROTEIN

12.0 g

CARBS

56.7 g

Cooking Instructions

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Step 1

Heat Olive Oil (1 Tbsp) in a large pot over medium heat. Add Shallots (2) and Garlic (1 clove) cooking until a bit soft (about three minutes). Add Arborio Rice (1 1/4 cups) and cook, stirring frequently, for about two minutes, or until the rice is slightly opaque on the outside but uncooked on the inside. Add White Wine (1/2 cup) to the pot and simmer until absorbed.

Step 2

Slowly add Vegetable Broth (3 cups) broth to the pan, adding half a cup at a time. Wait until broth has almost completely absorbed before adding another half 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

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