Courgette risotto with Gorgonzola
Ingredients
- 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
Total time: 30m
Preparation Time: 30m
Servings
For
4 people
Nutritional Information
Contains 462 Kcal, 15g Protein, 63g Carbohydrates, 16g Fat
Ingredients
- 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
Instructions
- 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.
