Courgette risotto with Gorgonzola

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 462 Kcal, 15g Protein, 63g Carbohydrates, 16g Fat


  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 300 g risotto rice
  • 2 sprigs thyme
  • 2 dl white wine
  • 9 dl vegetable bouillon, boiling
  • 500 g courgettes, grated
  • salt and pepper to taste
  • 150 g blue cheese (e.g. Gorgonzola), cut into chuncs

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  • Heat the oil and sauté the onion and thyme. Add the rice and sauté, stirring, until translucent. Add the wine and reduce completely. Pour in the stock little by little; the rice must be covered with a small amount of stock at all times. Cover the rice and simmer, stirring, for approx. 15 mins. over a medium heat. Remove the thyme. Add the courgette, simmer for about another 4 mins. Stir in the gorgonzola and season the risotto.

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