Risotto with Gorgonzola and Walnuts Recipe

Name: Risotto with Gorgonzola and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups beef broth; ⅓ cup finely chopped onion; 3 tablespoons butter; 1 ¼ cups arborio rice; ½ cup gorgonzola, cut into small cubes; ⅓ cup heavy cream; 3 tablespoons chopped walnuts, plus; 4 walnut halves (to garnish); 3 tablespoons parmesan cheese, grated; 2 tablespoons chopped parsley

Servings: persons

6 cups beef broth
⅓ cup finely chopped onion
3 tablespoons butter
1 ¼ cups arborio rice
½ cup gorgonzola, cut into small cubes
⅓ cup heavy cream
3 tablespoons chopped walnuts, plus
4 walnut halves (to garnish)
3 tablespoons parmesan cheese, grated
2 tablespoons chopped parsley

1
Bring broth to a boil and keep at a bare simmer.
2
In a large saucepan, cook onion in butter over moderately-low heat, stirring, until it is softened.
3
Add rice, stirring with a wooden spoon, until rice is coated well with butter.
4
Add 1/2 cup of broth and cook, stirring, until absorbed.
5
Continue adding broth, 1/2 cup at a time, stirring constantly, and letting liquid become absorbed before adding more, until rice is tender and al dente (about 17 minutes).
6
Add cream and stir into risotto.
7
Remove from heat and stir in cheese and walnuts.
8
Divide among four plates and garnish with Parmesan, parsley and walnut halves.

1160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 cups beef broth, ⅓ cup finely chopped onion, 3 tablespoons butter, 1 ¼ cups arborio rice, and more.

Yes, Risotto with Gorgonzola and Walnuts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto with Gorgonzola and Walnuts

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