The Spicy Zucchini and Gorgonzola Risotto is a delicious, creamy dish that’s very easy to prepare. I often make risottos because everyone in the family loves them, and with this one, I’m sure to solve a quick dinner.
I’m dealing with a growing boy who’s always hungry and wants both a first and second course… For this reason, I have to get creative and often make quick and economical dishes, especially since prices have risen recently.
We love creamy risottos, and this one, with gorgonzola, is among the family’s favorites!
In the kitchen, unleash your creativity because it’s essential, and if you’re out of ideas, follow me, I’ll give you some inspiration!
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups Carnaroli rice
- 2 3/4 oz spicy gorgonzola
- 1 zucchini
- vegetable broth
- to taste salt
How to Prepare Spicy Zucchini and Gorgonzola Risotto
Trim the zucchini, cut it lengthwise into 4 pieces, then into chunks, and set aside.
Heat a pan on the stove, and when it’s hot, add the rice without any seasoning. Toast it, stirring for a couple of minutes, then add the zucchini and some broth.
Stir occasionally and add broth as it evaporates, until the rice is cooked. Once done, turn off the heat and add the spicy gorgonzola cut into pieces. Stir to cream the risotto and melt the gorgonzola, taste and adjust salt if needed.
Divide into plates and serve immediately.
