Let me give you this simple recipe of spinach risotto with gorgonzola cheese.
When I make spinach risotto I usually just wash the spinach and add the leaves to the rice but this time I whizzed them instead. The risotto was much creamier and really delicious.
If you don't like gorgonzola you can simply add a knob of butter instead or two tbsp of greek yogurt.
Simple dishes are always the best!
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- Prep Time : 20 minutes
- Cook Time : 20 minutes
- Yield : 4
Wash the spinach, place them in a sauce pan with a little water and cook them for about 5 minutes until soft. Drain and whizz them to a puree consistency. Set aside.
Chop the onion finely and stir fry it in a sauce pan with 2 tbsp of olive oil. Add the rice and toast it for a couple of minutes whilst stirring all the time.
Make a broth by dissolving the stock cube in 1,5 liters or 51 fl oz of hot water. Add the spinach puree, salt and pepper to the pot with the rice and enough broth to cover the rice. Cook for about 15 to 18 minutes until the rice is cooked. Keep topping up with the broth as the water dries out.
Switch off the heat, add the gorgonzola cheese and stir it in well. Serve immediately with a sprinkle of grated parmesan cheese.