Gorgonzola Risotto

1. 1

   Saute the onion and bell pepper together in oil until translucent, about 5 minutes.

2. 2

   Add the rice and stir, heating through for a few minutes.

3. 3

   Add the wine and simmer until the alcohol has evaporated.

4. 4

   Add the broth slowly, stirring constantly, until it is completely absorbed and the rice is cooked and creamy in consistency.

5. 5

   In a small bowl, mix the heavy cream and gorgonzola cheese and microwave together until melted.

6. 6

   When the rice is halfway done, add the cheese mixture and continue cooking until the rice is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.