Spinach and Gorgonzola Risotto Recipe

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.