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Risotto With Peppers and Gorgonzola Recipe

Risotto With Peppers and Gorgonzola Recipe

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Ingredients:

Serving

1 tbsp olive oil
3 shallots, finely chopped
3 red peppers, halved , deseeded and sliced
2 tsp fresh thyme
500 g arborio rice
150 ml white wine
1 1/3 liters vegetable stock
175 g gorgonzola, crumbled

Directions:

Heat the oil in a heavy pan. Cook the shallots for 4 min., add the peppers and thyme, cook for 3 minute.
Add the rice, stirring well to coat all the grains. Season.
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.
Add gorgonzola, stir until heated through and just starting to melt. Season to taste.
Serve and enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	745.47 Kcal (3121 kJ)
Calories from fat	157.01 Kcal
		% Daily Value*
Total Fat	17.45g	27%
Cholesterol	32.81mg	11%
Sodium	813.23mg	34%
Potassium	604.75mg	13%
Total Carbs	108.38g	36%
Sugars	10.98g	44%
Dietary Fiber	5.57g	22%
Protein	21.33g	43%
Vitamin C	121.5mg	202%
Vitamin A	0.4mg	15%
Iron	0.9mg	5%
Calcium	273.6mg	27%

Amount Per 100 g
Calories	194.85 Kcal (816 kJ)
Calories from fat	41.04 Kcal
		% Daily Value*
Total Fat	4.56g	27%
Cholesterol	8.58mg	11%
Sodium	212.57mg	34%
Potassium	158.07mg	13%
Total Carbs	28.33g	36%
Sugars	2.87g	44%
Dietary Fiber	1.45g	22%
Protein	5.58g	43%
Vitamin C	31.8mg	202%
Vitamin A	0.1mg	15%
Iron	0.2mg	5%
Calcium	71.5mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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