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    You are in: Home / Recipes / Risotto With Gorgonzola And Toasted Walnuts Recipe
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    Risotto With Gorgonzola And Toasted Walnuts

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    • on October 02, 2007

      I enjoyed making this dish. This is NOT for those who dislike gorgonzola. Luckily, I adore gorgonzola! However, I'm not sure that the taste of walnuts and gorgonzola goes well with a risotto made with white wine - I think that the combination of gorgonzola and walnut is best with a cream sauce pasta, or spinach leaves in a salad. It is a little strange with a broth/wine risotto, or maybe it is just something my palate is not used to. I did enjoy this, though, and it looked lovely. This made a rich, creamy risotto - I think next time I'm going to substitute vegetables and asiago for the gorgonzola and walnut. Thanks for posting this for everyone to enjoy!

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    Nutritional Facts for Risotto With Gorgonzola And Toasted Walnuts

    Serving Size: 1 (489 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 648.7
    Calories from Fat 262
    Total Fat 29.1 g
    Saturated Fat 12.5 g
    Cholesterol 47.5 mg
    Sodium 1584.5 mg
    Total Carbohydrate 66.2 g
    Dietary Fiber 3.3 g
    Sugars 2.5 g
    Protein 24.2 g

    The following items or measurements are not included:

    mascarpone cheese


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