Zucchini and Gorgonzola Risotto, a creamy, tasty, and super delicious risotto. If you love Gorgonzola, you must try this recipe, easy and accessible to everyone. A great dish to serve on any occasion, and if there’s any left, it’s also delicious the next day, reheated in a pan with a knob of butter.

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Difficulty: Easy
Cost: Economical
Rest time: 2 Minutes
Preparation time: 10 Minutes
Portions: 3 people
Cooking methods: Stovetop
Cuisine: Regional Italian
Region: Piedmont
Seasonality: Spring, Summer

Ingredients

1 cup Arborio rice
0.88 oz fresh spring onion
2 zucchini
2.47 oz Gorgonzola
1 pinch fine salt
1 pinch black peppercorns
2 1/2 cups vegetable broth
1 tbsp olive oil

Tools

1 Pot
1 Cutting Board
1 Knife

Preparation of Zucchini and Gorgonzola Risotto

Clean the spring onion and cut it into thin rounds.
In a pan, pour 1 tablespoon of olive oil, add the chopped spring onion, and fry over medium/low heat for 5 minutes.
Meanwhile, wash and clean one zucchini, then cut it into cubes about half a centimeter thick.
Add it to the spring onion and cook for a couple of minutes.
Toast the rice for 1 minute, then add 500 ml of broth and let it cook for about ten minutes, stirring occasionally.
While the rice is cooking, cut the other zucchini into cubes as well.
After 10 minutes of cooking, add the second zucchini, which will be slightly crunchy at the end of cooking, and 100 ml of broth.
Cook for 5 minutes or until almost cooked through.
Then add the Gorgonzola, stir and let it melt well.
Adjust the salt.
Distribute on plates and add a grind of fresh pepper.
And voilà… the zucchini and Gorgonzola risotto is ready to be served.