Risotto With Peppers and Gorgonzola
Risotto With Peppers and Gorgonzola
- 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
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Heat the oil in a heavy pan. Cook the shallots for 4 min., add the peppers and thyme, cook for 3 minute.
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Add the rice, stirring well to coat all the grains. Season.
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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.
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Add gorgonzola, stir until heated through and just starting to melt. Season to taste.
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Serve and enjoy!
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