Spinach, Gorgonzola and Pine Nut Risotto
Risotto with spinach, Gorgonzola and nuts is a recipe featuring fresh ingredients from the risotto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g spinach
- Salt
- 1 onion
- 1 tbsp Olive Oil
- 350 g arborio rice
- 100 ml dry white wine
- 800 ml vegetable broth
- 100 g Gorgonzola cheese
- black pepper (freshly ground)
- Nutmeg (freshly grated)
- 2 tbsp toasted pine nuts
Instructions
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1.
Rinse the spinach, trim it and blanch briefly in salted water. Shock with cold water, drain well and roughly chop. Peel and finely dice the onion. Sauté the onion in hot oil until translucent. Add the rice, stir briefly, then deglaze with wine. Allow the rice to absorb the liquid, then gradually add broth while stirring, letting the rice absorb each addition. Cook for about 20 minutes until the risotto is creamy and the rice still has a slight bite.
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2.
Finally fold in the diced Gorgonzola and spinach, seasoning with salt, pepper and nutmeg to taste.
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3.
Sprinkle with remaining toasted pine nuts before serving.
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4.
Garnish with cherry tomatoes if desired.
