This Fresh Spinach and Gorgonzola Cheese Risotto is a true taste of Italy! Every bite is so rich and creamy, it will leave you wanting more!
When I woke up today it was a balmy 37 degrees Fahrenheit… Brrrr!
Yes, I’m talking about sunny southern Florida. Although I think this may be warmer than most places in the States right now. There is crazy weather happening everywhere.
So if you’re looking for a hearty meal to warm up with, then look no further.
This Fresh Spinach and Gorgonzola Cheese Risotto is
- Rich
- Creamy
- Savory
- Robust
- Comforting
- and 100% Satisfying!
The Spinach and Gorgonzola Cheese flavors are married into the Risotto… it’s simply a foodie match made in heaven. 🙂
Trust me, this is going to be your new favorite Risotto!
If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂
Buon Appetito!
Fresh Spinach and Gorgonzola Cheese Risotto
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 2
- Category: Gluten Free
- Cuisine: Italian
Ingredients
- 2 Tbs EVOO (extra virgin olive oil)
- 2 Tbs finely chopped Onion
- 1 cup Arborio or Carnaroli Rice
- 1/2 cup Dry White Cooking Wine
- 2 cups heated Vegetable Stock
- 1 tsp Salt
- 1/2 tsp Pepper
- 4 oz fresh Spinach
- 2 Tbs Butter
- 1 Whole Clove Garlic
- 2 Tbs crumbled Gorgonzola Cheese (you can substitute with Blue Cheese)
- 1/4 cup Grated Parmesan Cheese
Instructions
- In medium frying pan add 1 Tbs Butter, Spinach, and Garlic.
- Heat over medium heat and saute 2-3 minutes.
- Remove Garlic Clove.
- Add a pinch of Salt and Pepper to Spinach.
- Set aside.
- Preheat EVOO in a medium saucepan over medium heat
- When oil gets warm, add Onion and saute until golden color (approximately 3-4 minutes)
- Add Rice and stir for 1-2 minutes until toasted
- Add White Wine and cook until Wine is reduced or evaporated
- Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
- When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
- Add in Gorgonzola Cheese, Salt, and Pepper to Rice and stir
- Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
- Taste and add more Salt/Pepper if needed
- Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Butter and Parmesan Cheese.
- Turn off heat and stir quickly until creamy in texture.
- Sprinkle a bit of Parmesan on top
- Serve immediately.
Notes
Make sure your Vegetable Stock stays hot. It’s important to add a little bit of the hot Vegetable Stock at a time so the rice is cooked slowly and the stock gets absorbed. This method releases the rice’s starches, producing a velvety, creamy dish.
It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.
If you run out of Vegetable Stock and you find this is too dry at the end, you can add in a little hot water as a substitute.
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