Creamy Rice with Blue Cheese
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Healthy, because
Even smarter
The spinach in this recipe is packed with antioxidants, and the onion is a great source of vitamin C.
If gorgonzola is too strong or pungeant for you, you can easily substitute it with parmesean or goat cheese.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 cups Spinach
- 1 Tbsp water
- 1 Tbsp olive oil
- 1 onion (finely diced)
- 2 cups Risotto
- ⅜ cup dry white wine
- 3 ½ cups hot vegetable stock
- ⅔ cup Gorgonzola (cubed)
- salt
- freshly ground Black pepper
- freshly grated Nutmeg
- 2 Tbsps toasted Pine nuts (toasted)
- To garnish
- roasted Cherry tomatoes (on the vine)
Preparation steps
1.
Put the spinach a pan with the water and bring to a boil. cover and cook for 1 minute until wilted. Drain well and squeeze out as much water as possible, the chop roughly.
2.
Heat the oil in a wide shallow pan and cook the onion gently until soft but not browned. Mix the rice through, heat together briefly and deglaze with the wine. Allow the liquid to be absorbed by the rice.
3.
Add the stock a little at a time, allowing it to be absorbed by the rice each time, while stirring. Cook for about 20 minutes until creamy and the rice still has a slight bite.
4.
Stir the Gorgonzola and spinach through the risotto and season to taste with salt, black pepper and nutmeg.
5.
Serve sprinkled with pine nuts and garnish with cherry tomatoes.
