Filter
Reset
Sort ByRelevance
Chef_tigger
Celery risotto with gorgonzola
A tasty Italian recipe. The main course contains the following ingredients: celery, butter, shallots (chopped), risotto rice, dry white wine (a 0.25 liter), hot vegetable stock (of 1 tablet), Gorgonzola (48 (cheese, 200 g) and diced).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Slice the leaves of the celery and keep separate. Peel the stems with a peeler and cut into pieces.
-
Heat 25 g butter in a pan and fry the shallots for 2 min. Add the celery and cook for 2 min. Add the risotto rice and cook for 2 minutes until the grains are translucent. Add the wine and stir until it is absorbed by the rice. Add a dash of hot stock and stir until it is absorbed. Repeat until the rice is al dente. This takes 15-20 min.
-
Remove the pan from the heat and stir in the rest of the butter. Scoop the cheese through and season with salt and pepper. Divide the risotto over 4 plates and sprinkle with the celery leaves.
Blogs that might be interesting
-
30 minMain dishfresh package guacamole, traditional olive oil, minced beef, fresh Mexican stir-fry vegetable, kidney beans, taco shell, head of iceberg lettuce, salsa mild, sour cream,tacos with minced meat, kidney beans and guacamole
-
30 minMain dishmultigrain rice, Red pepper, mushrooms, leeks, unsalted butter, frozen coalfish fillet, paprika, fish bouillon tablet, water,pollock with vegetables and rice
-
20 minMain dishpandan rice, free range eggs, garlic, wok oil, oriental wok vegetable, basis for chicken soup, ham strips, ketjapmarinademanis, baked onions,indonesian meal chicken soup
-
25 minMain dishcod fillet, lemon juice, flour, meat tomato, olive oil, peanut oil, onion, garlic, zucchini, fresh thyme, dried thyme, White wine, feta,cod with zucchini, tomato and feta
Nutrition
610Calories
Sodium35% DV850mg
Fat46% DV30g
Protein32% DV16g
Carbs21% DV62g
Fiber32% DV8g
Loved it