Spinach and Gorgonzola Risotto

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By: The Homemakers Test Kitchen

A generous amount of tender fresh spinach melds with rich Gorgonzola cheese in this satisfying risotto.

Ingredients

5 cups (1.25 L) (approx) chicken or vegetable stock

2 tbsp (30 mL) olive oil

1 small clove garlic, pressed or minced

1/4 tsp (1 mL) salt

8 cups (2 L) shredded spinach (12 oz/375 g)

2 tbsp (30 mL) butter

1 onion, chopped

1-1/2 cups (375 mL) arborio rice

1/2 cup (125 mL) dry white wine

3 oz (100 g) Gorgonzola cheese, cut in cubes

2 tbsp (30 mL) grated Parmesan cheese

Generous pinch black pepper

Preparation

Bring stock to gentle simmer; maintain over low heat.

In saucepan, heat oil over medium-high heat; fry garlic and salt until fragrant, about 30 seconds. Add spinach and sauté until wilted; transfer to bowl.

Reduce heat to medium and melt butter; fry onion until softened, 4 to 5 minutes.

Add rice; fry, stirring, until rice has absorbed butter and grains are translucent with white centres, about 3 minutes. Add wine; cook, stirring, until evaporated. Add 1 cup/250 mL of the stock; cook, stirring constantly, until liquid is absorbed. Continue adding stock, 1 cup/250 mL at a time and stirring almost constantly, until rice is creamy and tender yet slightly resilient, about 18 minutes in total.

Stir in spinach and any liquid; cook until spinach is tender, 1 to 2 minutes. Add Gorgonzola and Parmesan cheeses, pepper and 1/4 cup/60 mL of the stock; stir until Gorgonzola is melted.

Adjust salt to taste. Serve immediately.

Makes 4 main-course dinner servings, or 6 first-course or lunch servings.

Serving(s): 4 to 6

Nutritional Information
Per each of 6 servings: about
Calories	351
Protein	10 g
Fat (total)	14 g
Sat. Fat	7 g
Carbohydrate	44 g
Fibre	2 g
Cholesterol	26 mg
Sodium	1.194 mg
Calcium	17 % RDI
Iron	14 % RDI
Vitamin A	48 % RDI
Vitamin C	8 % RDI
Folate	31 % RDI

Also in this menu:

5 quick risottos

Source

Homemakers Magazine: October 2008

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