Risotto with Gorgonzola and Walnuts

Total Time
Prep 5 mins
Cook 20 mins

A tasty risotto to enjoy.

Ingredients Nutrition


  1. Bring broth to a boil and keep at a bare simmer.
  2. In a large saucepan, cook onion in butter over moderately-low heat, stirring, until it is softened.
  3. Add rice, stirring with a wooden spoon, until rice is coated well with butter.
  4. Add ½ cup of broth and cook, stirring, until absorbed.
  5. Continue adding broth, ½ cup at a time, stirring constantly, and letting liquid become absorbed before adding more, until rice is tender and al dente (about 17 minutes).
  6. Add cream and stir into risotto.
  7. Remove from heat and stir in cheese and walnuts.
  8. Divide among four plates and garnish with Parmesan, parsley and walnut halves.
Most Helpful

This was very creamy which was a very good thing. But just didn`t do it for us. I do love blue cheese but not in this rice dish. Maybe it was the walnuts. But it seemed to taste bitter to me and my family.

Rita~ July 08, 2003