Gorgonzola Risotto with Sundried Tomatoes
This Gorgonzola Risotto with Sundried Tomatoes is not difficult to make and with a sprinkle of fresh sage, you'll have a flavorful, velvety rice dish.
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Servings: 2 people
Ingredients
- 1 shallot
- 1 tablespoon butter or oil
- 3/4 cup carnaroli rice or arborio rice
- 1/4 cup white wine
- 2 cups vegetable broth or chicken stock
- 1/3 cup Gorgonzola Dolce cheese
- 1/4 cup cream
- 2 tablespoons sundried tomatoes
- 1 tablespoon sage chopped
- salt and pepper
Instructions
- Peel and chop the shallot. Warm the wine and stock.
- Heat the butter to a Dutch oven and sweat the shallots in the butter. Add the rice, stir, coating the rice grains with the hot butter. Allow to cook for a little and wait until the rice grains are making noise and you see the rice becoming translucent.
- Add the white wine and allow it to be absorbed by the rice. Once absorbed, add the stock, ladle by ladle until all liquids are absorbed by the rice.
- Add the cheese and cream and mix with the rice. Finally add the chopped sundried tomatoes, sage and salt and pepper to taste. Mix and the risotto is ready to be served.
Nutrition
Calories: 549kcal | Carbohydrates: 70g | Protein: 11g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Sodium: 1219mg | Fiber: 3g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
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