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RECIPE
13 INGREDIENTS3 STEPS30MIN

Pepper and Gorgonzola Risotto

5.0
1 Ratings
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Showing you how to make easy vegetarian recipes, one ingredient at a time.
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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
Live Eat Learn
Showing you how to make easy vegetarian recipes, one ingredient at a time.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1 Tbsp
1 clove
Garlic , minced
2
Shallots , chopped
1 1/4 cups
1/2 cup
White Wine
3 cups
Vegetable Broth
4
Scallions , chopped
1
Red Bell Pepper , chopped
2 handfuls
1/4 cup
1/4 cup
Gorgonzola Cheese
to taste
Finely Ground Black Pepper
to taste
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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

Directions

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Step 1
Heat Olive Oil (1 tablespoon) in a large pot over medium heat. Add Shallot (2) and Garlic (1 clove) cooking until a bit soft (about three minutes). Add Arborio Rice (1 1/4 cup) 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 cup) 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).

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141 Saved
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Nutrition Per Serving
Calories
380
% Daily Value*
Fat
10.6 g
14%
Saturated Fat
3.7 g
18%
Trans Fat
0.0 g
--
Cholesterol
16.3 mg
5%
Carbohydrates
56.7 g
21%
Fiber
3.2 g
11%
Sugars
4.0 g
--
Protein
12.0 g
24%
Sodium
753.9 mg
33%
Vitamin D
0.0 µg
0%
Calcium
167.6 mg
13%
Iron
1.3 mg
7%
Potassium
217.3 mg
5%
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