Gorgonzola Risotto al Radicchio
How to make homemade Risotto al Radicchio. Our easy vegetarian Gorgonzola Risotto recipe features arborio rice, squash & Italian blue cheese.
Servings: 8
Calories: 420kcal
Equipment
- measuring cups
- measuring spoons
- Large Skillet
- French knife
- Spatula or Wooden Spoon
Ingredients
- 5 cups Vegetable Stock
- 4 tbsp Olive Oil
- 1 lb Pumpkin or Squash seeded, peeled and cut into cubes
- 1 lb Radicchio finely chopped
- Kosher Salt
- 8 Shallots finely chopped
- 3 cups Arborio Rice
- 1/2 tsp Ground Turmeric
- 1/2 cup Dry White Wine
- 3 oz Gorgonzola crumbled
Instructions
- In a large saucepan, bring the stock to a simmer over medium-high heat. Reduce the heat to low to keep the stock at a simmer.
- In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced pumpkin and radicchio and season with salt. Cook until softened, 15-18 minutes. Spoon the mixture into a bowl and set aside. Wipe out the pan.
- Add the remaining olive oil to the saucepan and heat over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the rice and stir well to coat. Saute for a few minutes. Add a ladle of hot stock along with the pumpkin/radicchio mixture and gently stir. Stir in the turmeric. When the liquid is mostly absorbed, add another ladle of stock, stirring constantly and adding more once each addition is absorbed to keep the rice covered at all times. Repeat the process, stirring constantly, until the rice is creamy but still al dente, 15-18 minutes. Add white wine.
- When the rice is cooked to your liking, stir in the gorgonzola. Season with salt and serve immediately.
Nutrition
Calories: 420kcal | Carbohydrates: 70.3g | Protein: 8.7g | Fat: 11.9g | Saturated Fat: 4.3g | Cholesterol: 10mg | Sodium: 605mg | Potassium: 484mg | Fiber: 3.9g | Sugar: 3g | Calcium: 102mg | Iron: 2mg