Risotto With Peppers and Gorgonzola

“Rich and creamy risotto.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a heavy pan. Cook the shallots for 4 min., add the peppers and thyme, cook for 3 minute.
  2. Add the rice, stirring well to coat all the grains. Season.
  3. In a separate pan, pour the wine into the stock and bring to a simmer. Ladle the stock little at a time into the rice, stirring constantly. Keep going until the rice is tender with just a bit of bite.
  4. Add gorgonzola, stir until heated through and just starting to melt. Season to taste.
  5. Serve and enjoy!

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