Colorful, tasty, and creamy, the risotto with spinach and gorgonzola is a light, extraordinary vegetarian main dish, very easy to make and cooked without the classic toasting in oil or butter. It’s perfect for any occasion, even special ones, both for its goodness and ease of preparation.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 3 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 5.3 oz Carnaroli Rice
- 3.5 oz Frozen Spinach (or 1 lb fresh spinach)
- to taste Gorgonzola
- to taste Vegetable Broth
- to taste Coarse Salt
- to taste Ground White Pepper
Preparation
Prepare the vegetable broth with 2 carrots, 1 celery stalk, some leek, and coarse salt to taste.
From the first boil, let the broth cook for 10 minutes. About 3 cups of broth will suffice.
Blanch the frozen spinach in already boiling water. Drain and finely chop them with a knife. You can also use fresh spinach; in this case, after washing and roughly draining them of excess water, place them in a large pot with a lid and let them stew over low heat for 5 minutes to wilt. Then drain any released liquid, chop them well, and continue the recipe as described below.
Heat a large pan without adding any type of fat or oil. When the pan is hot, pour in the rice and stir occasionally until it’s very hot.
At that point, start adding a ladle of boiling broth (being careful not to scald yourself). Stir, add the spinach too, and keep stirring. As soon as the broth is almost absorbed, add more until the rice is cooked.
The risotto should be al dente; as the rice cooks, we will add less and less broth.
When the risotto is al dente, turn off the heat and remove the pan from the stove. Add the gorgonzola cut into pieces and a grind of white pepper, stir to melt the cheese, cover, and let the risotto rest for a minute before serving.
