"Chewy spinach risotto with swirls of spicey, sharp gorgonzola and springled pine nuts"
Spinach Risotto with Gorggonzola
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Prep time 10mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 teaspoons Olive oil
- 4 teaspoons Pine nuts
- 1 Yellow onion
- 13 cups Spinach
- 1 1/2 cup Carnaroli rice / Arborio rice
- 5 1/2 cups Vegetable stock
- 3 1/2 ounces Gorgonzola
Method
Step 1
Put a frying pan over medium/high heat and add pine nuts. Cook them till they are golden brown (2-5 minutes). Then set them aside.
Step 2
In a cooking pan, boil water and blanch the spinach till it shrinks (1 minute). Then press out all the liquid and roughly chop it. Set aside. Meanwhile, bring the stock to simmer.
Step 3
Put a saute pan over low heat, add olive oil. Stir in the yellow onion with a pinch of salt. Let it get soft and fragrant (5minutes).
Step 4
Now, turn heat op to medium and stir in the rice. Toast it a bit (1 minute).
Step 5
Then, add a big ladle of stock and stir frequently till it's almost absorbed. Then add a new ladle and repeat this process till the risotto is almost done (15-19 minutes). When almost done, add spinach.
Step 6
When the risotto has the consistency you want, turn the heat off, add the gorgonzola, half of the pine nuts, and give it one last stir. Cover the pan and let it rest for a minute.
Step 7
Spoon on to plates and sprinkle the risotto with the remaining pine nuts.