Creamy risotto with carrot and gorgonzola

Name: creamy risotto with carrot and gorgonzola
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 2 onions; 6 tablespoons olive oil; 400 g risotto rice pack a 500 g; 800 g winter carrot bag a 1 kilo; 180 g gorgonzola cheese; 1 bag fresh parsley 30 g; 1 package cream culinary 200 ml

A tasty Italian recipe. The vegetarian main course contains the following ingredients: onions, olive oil, risotto rice (pack a 500 g), winter carrot (bag a 1 kilo), gorgonzola (cheese), fresh parsley (30 g) and cream culinary (200 ml).

Ingredients

Directions

Peel and chop onions.
Heat half of oil in frying pan.
Half fry for 1 min.
Rice for 1 min.
Until granules shine.
Add salt and pepper and gradually add 1200 ml of water.
clean root and cut into slices.
Heat the remainder of oil in large frying pan.
Rest of onion with carrot for 4 min.
Cover the pan and simmer the carrot for about 15 minutes.
Cut Gorgonzola into pieces.
Parsley finely chop.
Cream culinary and half parsley by creating risotto.
Distribute Gorgonzola over carrot and let it melt slightly.
Spread the risotto over four plates and sprinkle with the rest of the parsley.
Carefully carrot next to it..

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Nutrition

835Calories

Sodium0% DV5mg

Fat71% DV46g

Protein36% DV18g

Carbs29% DV87g

Fiber12% DV3g

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