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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).
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Ingredients
Directions
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Slice the leaves of the celery and keep separate. Peel the stems with a peeler and cut into pieces.
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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.
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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.
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Nutrition
610Calories
Sodium35% DV850mg
Fat46% DV30g
Protein32% DV16g
Carbs21% DV62g
Fiber32% DV8g
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