Risotto with Gorgonzola Cheese, Spinach & Walnut Recipe - My Brain Said "Salad" Again, But My Stomach Yelled "Risotto!"
Let's be honest, sometimes my brain tries to trick me into eating healthy. It whispers seductive things about "greens" and "balance." But then my stomach roars, "RISOTTO! And make it decadent!" Gorgonzola cheese, that funky, pungent delight, is always on my stomach’s payroll.
So, salad got the boot today. Risotto with Gorgonzola, Spinach & Walnuts it was. And let me tell you, it was a culinary decision I haven't regretted once (except for maybe the button I had to discreetly unfasten after).
This recipe is foolproof, even for kitchen klutzes like myself. It's basically stirring rice and broth until you're rewarded with creamy, cheesy bliss. The spinach adds a touch of virtue (we can tell our brains we tried), and the walnuts provide a delightful crunch that keeps things interesting.
As the great Julia Child once said, "People who love to eat are always the best people." And trust me, this risotto will make you love to eat. Maybe even a little too much.Enjoy!
2. Add the rice and stir well, until the oil has coated the rice.
3. Add the wine and allow it to bubble and then add all of the stock in regular intervals, until the rice is tender and cooked through. This should take approximately 20 minutes.
4. Stir through the spinach and toasted walnuts, then season well with salt and pepper.
5. Scatter over the blue cheese, sprinkle with the fresh parsley and serve.
FAQs
Help! My risotto is gluey, what did I do wrong? A: Probably stirred it too much after adding the cheese. Once the cheese is in, be gentle! Think of it like a delicate dance.
Can I use a different cheese? Sacrilege! Just kidding. But Gorgonzola is the star here. If you absolutely must, a creamy blue cheese would work. But don't tell the Gorgonzola I said that.
I'm allergic to nuts. What can I use instead? A: Toasted breadcrumbs add a similar crunch. Or just embrace the smooth, cheesy goodness without any interruption!
Is this healthy? Relative to a triple-chocolate fudge sundae? Yes! Relative to a raw carrot? Probably not. But who cares? It's delicious!
Prep Time: 10 mins
Cook Time: 30 mins
Serves: 4
Instructions:
1. Heat the oil in a deep pan, then sautée the onion and garlic until translucent.2. Add the rice and stir well, until the oil has coated the rice.
3. Add the wine and allow it to bubble and then add all of the stock in regular intervals, until the rice is tender and cooked through. This should take approximately 20 minutes.
4. Stir through the spinach and toasted walnuts, then season well with salt and pepper.
5. Scatter over the blue cheese, sprinkle with the fresh parsley and serve.
FAQs
Help! My risotto is gluey, what did I do wrong? A: Probably stirred it too much after adding the cheese. Once the cheese is in, be gentle! Think of it like a delicate dance.
Can I use a different cheese? Sacrilege! Just kidding. But Gorgonzola is the star here. If you absolutely must, a creamy blue cheese would work. But don't tell the Gorgonzola I said that.
I'm allergic to nuts. What can I use instead? A: Toasted breadcrumbs add a similar crunch. Or just embrace the smooth, cheesy goodness without any interruption!
Is this healthy? Relative to a triple-chocolate fudge sundae? Yes! Relative to a raw carrot? Probably not. But who cares? It's delicious!