Leek Risotto with Gorgonzola
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small onion (s), diced
- 2 clove (s) garlic, finely chopped
- 20 g butter
- 120 g risotto rice
- 300 g leek, cleaned, slihtly shortened
- 80 ml white wine
- 350 ml vegetable broth, chicken broth or beef broth, hot
- 100 g Goronzola
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Halve the leek lengthways with a little green, cut into 5 mm wide strips, wash well and
- Drain. Cut the gorgonzola into medium-sized cubes.
- Fry the onion and garlic in the butter and sauté the rice a little. Add the leek and deglaze with white wine. Stir in half of the hot broth and simmer. Gradually add the rest of the broth. Always stir well so that nothing starts.
- Cook the risotto until the rice is cooked through. It should be a little creamy. Possibly stir in a little more liquid. Season the risotto with a little salt, plenty of pepper and nutmeg. Mix the gorgonzola cubes into the finished risotto.
- Divide the risotto on two plates and garnish a little.
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