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Spinach Risotto with Gorgonzola

Spinach Risotto with Gorgonzola

Here is how to prepare a tasty spinach risotto with Gorgonzola: check out the ingredient list and the preparation.

12 November, 2018
Average: 4.3 (7 votes)

Dietary Consideration

serves for


total time

0 HR 45 MIN


150 g
1 tbsp
Olive oil
1 tbsp
1, finely diced
Rice Vinegar
350 g, risotto
White wine
100 ml, dry
Vegetable stock
800 ml, hot
Gorgonzola cheese
100 g, cubed
freshly ground
2 tbsp, toasted
Pine nuts
Cherry Tomatoes
roasted, on the vine


How to make a delicious Spinach Risotto with Gorgonzola

  • Put the spinach a pan with the water and bring to a boil. Cover and cook for 1 minute until wilted.
  • Drain well and squeeze out as much water as possible, the chop roughly.
  • Heat the oil in a wide shallow pan and cook the onion gently until soft but not browned.
  • Mix the rice through, heat together briefly and deglaze with the wine.
  • Allow the liquid to be absorbed by the rice.
  • Add the stock a little at a time, allowing it to be absorbed by the rice each time, while stirring.
  • Cook for about 20 minutes until creamy and the rice still has a slight bite.
  • Stir the Gorgonzola and spinach through the risotto and season to taste with salt, black pepper and nutmeg.
  • Serve sprinkled with pine nuts and garnish with cherry tomatoes.

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