Courgette Risotto with Gorgonzola

Preparation/cooking time: ca. 30m

For 4 people

Nutritional Information

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


  • 1 onion
  • 1 tbsp. olive oil
  • 2 sprig thyme
  • 300 g risotto rice
  • 2 dl white wine
  • 9 dl vegetable bouillon, boiling
  • 500 g courgette
  • 150 g Gorgonzola cheese
  • salt and pepper to taste

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  • Finely chop the onion. 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. Grate in the courgette, simmer for about another 4 mins. Cut the Gorgonzola into small pieces, add, season the risotto.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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