It’s no secret that I am a huge risotto fan. I love its flexibility, adaptability and creamy, comforting texture. I also love strong, funky cheeses and that’s why this specific risotto recipe may be my new favorite!
The process of making this is very similar to that of my Truffle Mushroom Risotto https://nikoleskitchen.com/2021/01/27/truffle-mushroom-risotto/ . The only differences are the different flavor additions and instead of red wine to deglaze the pan this recipe prefers a white wine.
This recipe is a perfect side dish to be served with red meat or chicken. I could also eat a huge bowl of this stuff on its own! Its delicious, creamy, tangy and so easy to make.
Gorgonzola & Pea Risotto
This gorgonzola and pea risotto is cheesy, creamy, tangy and delicious! This is an indulgent side dish perfect to pair with steak, chicken or just on its own!
Ingredients
- 1 Cup Arborio Rice
- 3 1/2 Cups Vegetable Stock
- 1/2 Cup Dry White Wine
- 1 Shallot minced
- 2 Garlic Cloves minced
- 1 Cup Peas
- 4 Oz Gorgonzola
- 2 Tbsp Olive Oil
- 2 Tbsp Cold Butter
- 1 Lemon zested
- 1 Tsp Salt
- 1/2 Tsp Pepper
Instructions
- Start by placing a medium saucepot with the vegetable stock over low heat. Then in a deep frying pan over medium heat add the olive oil. Add the minced shallot, garlic, 1/2 tsp salt and 1/4 tsp pepper. Cook until tender and golden. Next add the arborio rice to the pan with the shallots and garlic. Toast the rice for 1-2 minutes. Pour in the wine and let reduce by half.
- Once the wine has reduced add a few laddles of the warm veg stock to the pan with the rice. Stir continuously until almost all of the stock has been absorbed. Repeat this process until all of the stock has been used and the rice is tender and al dente. Add in the peas.
- Then, add the remaining salt and pepper. Shut off the heat and add the lemon zest, cold butter and gorganzola. Mix until the butter and gorgonzola are melted into the risotto. Serve immediately and enjoy!
