Risotto with Spinach and Gorgonzola
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spinach leaves, fresh or frozen
- salt
- 1 shallot (s), finely diced
- 2 cloves garlic, pressed
- olive oil
- 250 g risotto rice, e.., Arborio or rice puddin
- 750 ml vegetable stock
- 50 ml white wine
- 50 g mascarpone
- pepper
- 30 g parmesan, freshly rated
- 125 g Goronzola
- Parmesan
- Pepper, more colorful, colorful
Print Recipe
Pin Recipe Instructions
- Sort fresh spinach, wash and blanch in boiling water, thaw frozen spinach, drain and roughly chop.
- Sauté shallot cubes and garlic in olive oil, add risotto rice and sauté as well. Gradually pour in the hot vegetable stock and let it soak for about 20 minutes. Add the spinach.
- Refine the risotto with white wine and mascarpone, pepper and fold in the parmesan. Cut the Gorgonzola into cubes. Top the risotto with the Gorgonzola cubes, possibly grate some Parmesan cheese over it and sprinkle with colored pepper.
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