Spinach and Gorgonzola Risotto
- Vegetable recipes
- Low fat
- Vegetarian
- Easy recipes
Ingredients
- 5 cups (1.25 L) (approx) chicken or vegetable stock
- 2 tbsp (30 mL) olive oil
- 1 small clove garlic, pressed or minced
- 1/4 tsp (1 mL) salt
- 8 cups (2 L) shredded spinach (12 oz/375 g)
- 2 tbsp (30 mL) butter
- 1 onion, chopped
- 1-1/2 cups (375 mL) arborio rice
- 1/2 cup (125 mL) dry white wine
- 3 oz (100 g) Gorgonzola cheese, cut in cubes
- 2 tbsp (30 mL) grated Parmesan cheese
- Generous pinch black pepper
Preparation
Bring stock to gentle simmer; maintain over low heat.
In saucepan, heat oil over medium-high heat; fry garlic and salt until fragrant, about 30 seconds. Add spinach and sauté until wilted; transfer to bowl.
Reduce heat to medium and melt butter; fry onion until softened, 4 to 5 minutes.
Add rice; fry, stirring, until rice has absorbed butter and grains are translucent with white centres, about 3 minutes. Add wine; cook, stirring, until evaporated. Add 1 cup/250 mL of the stock; cook, stirring constantly, until liquid is absorbed. Continue adding stock, 1 cup/250 mL at a time and stirring almost constantly, until rice is creamy and tender yet slightly resilient, about 18 minutes in total.
Stir in spinach and any liquid; cook until spinach is tender, 1 to 2 minutes. Add Gorgonzola and Parmesan cheeses, pepper and 1/4 cup/60 mL of the stock; stir until Gorgonzola is melted.
Adjust salt to taste. Serve immediately.
Makes 4 main-course dinner servings, or 6 first-course or lunch servings.
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