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
Leek Risotto with Gorgonzola
Leek Risotto with Gorgonzola

Instructions

  1. Halve the leek lengthways with a little green, cut into 5 mm wide strips, wash well and
  2. Drain. Cut the gorgonzola into medium-sized cubes.
  3. 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.
  4. 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.
  5. Divide the risotto on two plates and garnish a little.

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