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Best Easy Risotto al Gorgonzola Recipe

Name: Best Easy Risotto al Gorgonzola Recipe
Total time: 35 min
Yield: 280 g
Ingredients: Arborio rice 1.5 cups; Vegetable broth 5 cups; Shallots 2 pieces; Unsalted butter 3 tbsp; Gorgonzola cheese 5 oz; Parmesan cheese 0.5 cup; Olive oil 2 tbsp; Salt 0.5 tsp; Black pepper 0.25 tsp

Bold gorgonzola melts into creamy risotto for a rich, tangy vegetarian indulgence. This mediterranean dish is a family favorite when you crave something decadent and deeply flavored.

Cook 35 min Difficulty NORMAL 420 kcal

#vegetarian #mediterranean #family dinner #comfort food

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Ingredients

Main ingredients

Arborio rice 1.5 cups
Vegetable broth 5 cups
Shallots 2 pieces
Unsalted butter 3 tbsp
Gorgonzola cheese 5 oz
Parmesan cheese 0.5 cup

Seasonings/Sauce

Olive oil 2 tbsp
Salt 0.5 tsp
Black pepper 0.25 tsp

Nutrition summary

Carbohydrates 54 g 52%

Protein 12 g 11%

Fat 17 g 37%

Serving size 280g

Cooking steps

1

Warm the vegetable broth in a saucepan over low heat and keep it just below a simmer, covered, for easy ladling.
2

In a separate heavy-bottomed pot or deep skillet, heat olive oil and 2 tbsp of the butter over medium heat. Add finely chopped shallots and sauté until translucent, about 3 minutes.
3

Add Arborio rice to the shallots and toast, stirring constantly, until the edges of the rice become slightly translucent, about 2 minutes.
4

Pour in 1/2 cup of hot broth, stirring and allowing the rice to absorb most of the liquid before adding more. Continue to add broth 1/2 cup at a time, stirring often and keeping the heat medium-low, until the rice is creamy but still al dente, about 18–20 minutes.
5

With the final addition of broth, gently stir in the gorgonzola and Parmesan cheeses along with the remaining 1 tbsp butter. Season with salt and black pepper, adjusting to taste. Serve immediately while the risotto is creamy and loose.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Gorgonzola cheese is the star of Risotto al Gorgonzola, delivering that signature bold and tangy creaminess. Combined with Arborio rice and Parmesan, it creates the distinctive flavor and rich texture that defines this dish.

Q. How do I avoid overcooking or undercooking the risotto?

Maintain gentle medium-low heat and add your broth incrementally, stirring often. Taste after 18 minutes—the rice should be creamy with an al dente bite. Stop adding broth when the rice is just tender but not mushy.

Q. What gives this risotto its creamy texture?

The creaminess comes from slowly stirring Arborio rice as it releases starch, blended with melted gorgonzola, Parmesan, and butter. Stirring and gradual liquid addition help achieve authentic risotto texture.

Q. How many calories and how much protein does each serving provide?

Each 280g serving provides approximately 420 kcal, with 12g protein per serving. Carbohydrates make up 52% of the calories, protein 11%, and fat 37%.

Q. Can I make this risotto for a vegetarian or Mediterranean diet?

Yes, this recipe uses only plant-based ingredients like vegetable broth and is centered around Mediterranean elements including olive oil, cheese, and rice. It contains no meat, so it's suitable for a vegetarian diet.

Best Easy Risotto al Gorgonzola Recipe

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