Risotto With Peppers and Gorgonzola

Submitted by Maiumlteacute G.

"Rich and creamy risotto."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 3 shallots, finely chopped
• 3 red peppers, halved, deseeded and sliced
• 2 teaspoons fresh thyme
• 500 g arborio rice
• 150 ml white wine
• 1 1⁄3 liters vegetable stock
• 175 g gorgonzola, crumbled

directions

1. Heat the oil in a heavy pan. Cook the shallots for 4 min., add the peppers and thyme, cook for 3 minute.
2. Add the rice, stirring well to coat all the grains. Season.
3. In a separate pan, pour the wine into the stock and bring to a simmer. Ladle the stock little at a time into the rice, stirring constantly. Keep going until the rice is tender with just a bit of bite.
4. Add gorgonzola, stir until heated through and just starting to melt. Season to taste.
5. Serve and enjoy!

Reviews

[Rhiannon Deux]

Wonderful recipe! Like another reviewer, I was a little alarmed with the very large pile of chopped peppers, but it is exactly the right amount when everything is cooked. There's not a single thing about this recipe I would change. Thank you so much for sharing it.

 

[jkoch960]

Awesome! Loved the gorgonzola in it! Great side dish with just about any meat! Will definitely make again! Thanks for sharing! Made for ZWT4

 

[Leggy Peggy]

Delicious and creamy risotto! It's very easy to make and the gorgonzola adds a wonderful depth of flavour. Also sprinkled on some parmesan. Yummo!

 

[Rinshinomori]

We love risotto and this was no exception. I was quite surprised at the richness without the added meat or seafood and made for very comforting Sunday night dinner for us. Thank you Maite G for posting this wonderful recipe for us. Reviewed for ZWT 4 Italy risotto challenge.

 

[Sarah]

This was fantastic. I had to add a little more stock at the end, but otherwise followed the recipe as stated. After slicing up the peppers I thought it would be too many, but the amount was just right. Reviewed for Zaar World Tour 4.