Broccoli and Gorgonzola Risotto
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Source: https://recipheon.com/en/recipes/main-dishes/broccoli-and-gorgonzola-risotto
About this recipe
Broccoli and Gorgonzola risotto is a creamy main dish made with Arborio rice, green broccoli, and bold blue cheese. Gradually cooking the rice in broth releases its starch and creates a naturally velvety base without the need for cream. Add the broccoli toward the end so it softens but keeps its color and does not break apart in the rice. Gorgonzola gives the dish a bolder flavor that is both salty and creamy, so it is best to stir it in after the rice has cooked. Serve the risotto immediately, while it is hot, creamy, and still slightly loose.
Ingredients
Servings: 4
250 g Arborio rice
1 small head of broccoli
50 g Gorgonzola
800 ml broth
1 onion
1 tablespoon olive oil (about 12 g)
Steps
Heat the olive oil in a skillet. Sauté the finely chopped onion until translucent, add the Arborio rice, and stir for 1–2 minutes, until every grain is coated in fat before adding the broth.
Add the broth to the rice in small portions, stirring regularly, until the Arborio rice begins to release its starch and form a creamy base.
Cut the broccoli into small florets, parboil or gently steam them for 3–4 minutes, and add them toward the end of cooking the rice.
Finally, stir in the Gorgonzola and heat briefly, until the cheese melts into the creamy risotto.
Serve when the Gorgonzola has melted into the sauce and the broccoli remains firm and green.
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