Risotto With Peppers and Gorgonzola |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rich and creamy risotto. Ingredients:
1 tablespoon olive oil |
3 shallots, finely chopped |
3 red peppers, halved, deseeded and sliced |
2 teaspoons fresh thyme |
500 g arborio rice |
150 ml white wine |
1 1/3 liters vegetable stock |
175 g gorgonzola, crumbled |
Directions:
1. Heat the oil in a heavy pan. Cook the shallots for 4 min., add the peppers and thyme, cook for 3 minute.
2. Add the rice, stirring well to coat all the grains. Season.
3. 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.
4. Add gorgonzola, stir until heated through and just starting to melt. Season to taste.
5. Serve and enjoy!
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