Spinach Gorgonzola Risotto with Almond Prunes
The spinach‑gorgonzola risotto with almond prunes from Spoonsparrow comes with only seven ingredients.
Ingredients
- 2 shallots
- 2 tbsp olive oil
- 300 g whole grain arborio rice
- 1200 ml Vegetable broth
- 300 g fresh spinach leaves
- Salt
- 3 plums
- 30 g toasted almond kernels (2 tbsp)
- Pepper
- 50 g Gorgonzola cheese (45% fat in curd)
Instructions
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1.
Peel the shallots and finely dice one; set the other aside. Heat 1 tbsp oil in a pot, add the diced shallot and sauté over medium heat for 2 minutes. Add the rice and cook for another 2 minutes on medium heat. Add a splash of broth and let it evaporate. Then pour in about 200 ml broth, stirring occasionally until the rice absorbs it. Continue adding broth portion by portion, cooking the rice for approximately 30–35 minutes.
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2.
Meanwhile wash the spinach, blanch it in boiling salted water for 2 minutes, shock in ice water, drain well, and chop finely.
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3.
Wash the plums, halve them, pit them, and cut into wedges. Slice the reserved shallot into rings. Heat the remaining oil in a pan, sauté the plum wedges, shallot rings, and almonds over medium heat for 5 minutes. Season with salt and pepper.
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4.
Fold the spinach and Gorgonzola into the risotto, season again with salt and pepper, and serve the risotto topped with almond prunes.
