Gorgonzola Risotto with Tomatoes and Celery
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g risotto rice
- 1 onion (s)
- 0.5 ½ bunch celery
- 1 can tomato (s), chopped
- 0.5 liter ½ vegetable stock
- 100 ml white wine
- 1 ½ teaspoon oregano
- 1 ½ teaspoon marjoram
- salt and pepper
- 1 clove (s) garlic, or teaspoon garlic powder
- 1 packet Gorgonzola, or 200 g Parmesan, freshly grated
- oil
Print Recipe
Pin Recipe Instructions
- First dice the onion and cut the celery into small pieces.
- Then heat some oil in a saucepan, add the onion and fry until translucent. Add the rice and roast a little, then deglaze with the white wine and let it boil down. Add some of the cheese and stir into the rice. Gradually fill up with the vegetable stock and keep stirring. Then add the tomatoes and celery and mix with the rice, don`t forget to stir.
- When some of the liquid is gone, add the remaining cheese and stir until the cheese has melted. Finally, season with the spices.
- Fried fish goes well with it, e.g. pollack fillet.
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