Risotto with Gorgonzola and Toasted Walnuts

Indulge in the luxurious flavors of this creamy Risotto with Gorgonzola and Toasted Walnuts, the perfect blend of rich, nutty, and tangy notes. This dish combines the velvety texture of Arborio rice, cooked to perfection with warm stock, with the bold creaminess of melted Gorgonzola cheese and heavy cream. Toasted walnuts add a delightful crunch, while freshly chopped parsley provides a vibrant finish. A hint of dry white wine elevates the depth of flavor, making this an elegant choice for dinner parties or a cozy night in. Ready in just 40 minutes and perfect for four servings, this comforting yet sophisticated risotto pairs beautifully with a crisp white wine or a fresh salad. Whether you're a fan of classic Italian cuisine or looking to impress with a gourmet twist, this recipe delivers both decadence and simplicity in every bite.

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 medium Yellow onion, finely chopped
• 0.5 cup Dry white wine
• 5 cups Chicken or vegetable stock, warmed
• 4 ounces Gorgonzola cheese, crumbled
• 0.5 cup Walnuts, roughly chopped
• 0.25 cup Grated Parmesan cheese
• 0.25 cup Heavy cream
• 2 tablespoons Fresh parsley, chopped
• 0 to taste Salt
• 0 to taste Freshly ground black pepper

Directions

Step 1

Start by toasting the walnuts. Place them in a dry skillet over medium heat and cook, stirring frequently, for 3–5 minutes or until fragrant. Remove from the pan and set aside to cool.

Step 2

In a large saucepan, heat the butter and olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened but not browned.

Step 3

Stir in the Arborio rice, ensuring each grain is coated in the buttery mixture. Toast the rice for 1–2 minutes, stirring constantly, until the edges of the grains are translucent.

Step 4

Pour in the white wine and cook, stirring frequently, until the wine has been fully absorbed by the rice.

Step 5

Begin adding the warmed stock, one ladleful (about 1/2 cup) at a time, to the rice. Stir continuously, allowing the rice to absorb most of the liquid before adding the next ladleful. Repeat this process for about 18–20 minutes or until the rice is tender and creamy but still holds its shape.

Step 6

Reduce the heat to low and stir in the Gorgonzola cheese, Parmesan cheese, and heavy cream. Mix until the cheeses are melted and incorporated into the risotto.

Step 7

Season the risotto with salt and freshly ground black pepper to taste.

Step 8

Gently fold in the toasted walnuts, reserving a small handful for garnish.

Step 9

Serve the risotto immediately, garnished with the reserved toasted walnuts and a sprinkle of fresh parsley.

Nutrition Facts

Serving size	(2039.6g)

Amount per serving	% Daily Value*
Calories	2021.1

Total Fat 140.9g	0%
Saturated Fat 57.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 243.2mg	0%
Sodium 8560.0mg	0%
Total Carbohydrate 117.2g	0%
Dietary Fiber 8.0g	0%
Total Sugars 10.7g
Protein 57.6g	0%

Vitamin D 24.3IU	0%
Calcium 1006.0mg	0%
Iron 5.0mg	0%
Potassium 1073.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.5%

Protein: 11.7%

Carbs: 23.8%