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    You are in: Home / Recipes / Risotto with Gorgonzola and Walnuts Recipe
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    Risotto with Gorgonzola and Walnuts

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    evelyn/athens's Note:

    A tasty risotto to enjoy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring broth to a boil and keep at a bare simmer.
    2. 2
      In a large saucepan, cook onion in butter over moderately-low heat, stirring, until it is softened.
    3. 3
      Add rice, stirring with a wooden spoon, until rice is coated well with butter.
    4. 4
      Add ½ cup of broth and cook, stirring, until absorbed.
    5. 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. 6
      Add cream and stir into risotto.
    7. 7
      Remove from heat and stir in cheese and walnuts.
    8. 8
      Divide among four plates and garnish with Parmesan, parsley and walnut halves.

    Ratings & Reviews:

    • on July 08, 2003

      35

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Risotto with Gorgonzola and Walnuts

    Serving Size: 1 (496 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 519.1
     
    Calories from Fat 253
    48%
    Total Fat 28.2 g
    43%
    Saturated Fat 14.3 g
    71%
    Cholesterol 67.1 mg
    22%
    Sodium 1223.2 mg
    50%
    Total Carbohydrate 53.0 g
    17%
    Dietary Fiber 2.5 g
    10%
    Sugars 0.9 g
    3%
    Protein 13.8 g
    27%

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