Risotto with Gorgonzola and Walnuts

Name: Risotto with Gorgonzola and Walnuts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 6 cups beef broth; 1/3 cup finely chopped onion; 3 tablespoons butter; 1 1/4 cups arborio rice; 1/2 cup gorgonzola, cut into small cubes; 1/3 cup heavy cream; 3 tablespoons chopped walnuts, plus; 4 walnut halves (to garnish); 3 tablespoons parmesan cheese, grated; 2 tablespoons chopped parsley

Submitted by evelynathens

"A tasty risotto to enjoy."

Download

Ready In:: 25mins
Ingredients:: 10
Serves:: 4

ingredients

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

directions

Bring broth to a boil and keep at a bare simmer.
In a large saucepan, cook onion in butter over moderately-low heat, stirring, until it is softened.
Add rice, stirring with a wooden spoon, until rice is coated well with butter.
Add ½ cup of broth and cook, stirring, until absorbed.
Continue adding broth, ½ cup at a time, stirring constantly, and letting liquid become absorbed before adding more, until rice is tender and al dente (about 17 minutes).
Add cream and stir into risotto.
Remove from heat and stir in cheese and walnuts.
Divide among four plates and garnish with Parmesan, parsley and walnut halves.

Questions & Replies

Got a question? Share it with the community!

Reviews

This was very creamy which was a very good thing. But just didn`t do it for us. I do love blue cheese but not in this rice dish. Maybe it was the walnuts. But it seemed to taste bitter to me and my family.

Rita1652