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Spinach and gorgonzola risotto

ingredients

servings

2

Carnaroli rice

200 grams

Onions

20 grams

Extra virgin olive oil

to taste

Water

1 liter

Bouillon cube, vegetable flavour

10 grams

Spinach

1 cup

Gorgonzola cheese

100 grams

Grated Grana Padano

2 spoons

Sunflower oil

1 cup

White wine

to taste

Iodized salt

to taste

Black pepper

to taste

first courses from Italy - Lombardia

Spinach and gorgonzola risotto

Spinach and gorgonzola risotto

vegetarian with lactose source of B vitamins high in iron high in calcium high in potassium

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spinach and gorgonzola risotto

Spinach and zola risotto decorated with fried spinach leaves

Spinach and gorgonzola risotto step 1

step 1

prepare the stock: boil one liter of water with the nut or use 1 stalk of celery, 1 carrot and half onion

Spinach and gorgonzola risotto step 2

step 2

Prepare a cream of spinach with a little oil / water.

Spinach and gorgonzola risotto step 3

step 3

Toast the rice with oil and chopped onion. When it is hot, blend with white wine and allow the alcohol to evaporate. Add the broth gradually.

Spinach and gorgonzola risotto step 4

step 4

Prepare a saucepan with seed oil to fry the spinach leaves (for decoration), squeeze and dry the leaves well before frying.

Spinach and gorgonzola risotto step 5

step 5

Season the risotto with salt and pepper. When it is cooked (leave it to the wave), mix with gorgonzola, parmesan and butter (to taste). Now fry the leaves and drain them on scottex paper. Serve and decorate as desired.

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