Pistachio and Gorgonzola Risotto

If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Pistachio and Gorgonzola Risotto might be a recipe you should try. This recipe makes 4 servings with 393 calories, 12g of protein, and 12g of fat each. For $1.85 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 105 people have made this recipe and would make it again. This recipe from Closet Cooking requires wine, gorgonzola, chicken stock, and sweet onion. From preparation to the plate, this recipe takes roughly 45 minutes. Many people really liked this Mediterranean dish. Overall, this recipe earns a good spoonacular score of 53%. Gorgonzolan and Pistachio Shortbread, Gorgonzola Risotto, and Pear and Gorgonzola Risotto are very similar to this recipe.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions:1. Heat butter in large sauce pan.2. Add the onion and saute until tender, about 5 minutes.3. Add the garlic and saute until fragrant, about 1 minute.4. Add the rice and stir to coat with the butter.5. Add the wine, deglaze the pan and stir while simmering until it is gone.6. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is al dente.7. Add the gorgonzola and butter and stir until melted.8. Add the pistachios and serve.

 

Step by step:

1. Heat butter in large sauce pan.

2. Add the onion and saute until tender, about 5 minutes.

3. Add the garlic and saute until fragrant, about 1 minute.

4. Add the rice and stir to coat with the butter.

5. Add the wine, deglaze the pan and stir while simmering until it is gone.

6. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is al dente.

7. Add the gorgonzola and butter and stir until melted.

8. Add the pistachios and serve.

Nutrition Information:

covered percent of daily need