Risotto with Gorgonzola and Walnuts

Creamy, indulgent, and packed with bold flavors, this Risotto with Gorgonzola and Walnuts is the ultimate comfort food with a gourmet twist. Perfectly cooked Arborio rice is elevated with the tangy richness of melted Gorgonzola cheese, while toasted walnuts add a delightful crunch and nutty depth. A splash of dry white wine balances the flavors, and a sprinkling of fresh parsley brings a pop of color and brightness. This easy yet elegant dish is ideal for dinner parties or cozy nights in, and with just 40 minutes from start to finish, it’s a quick way to impress. Serve it with a side of crisp salad or your favorite glass of wine for a truly unforgettable meal. Search keywords: creamy risotto recipe, Gorgonzola risotto, walnut and blue cheese risotto, easy gourmet dinner recipes.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 5 ounces Gorgonzola cheese
• 0.5 cup Walnuts
• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 small White onion
• 2 cloves Garlic cloves
• 0.5 cup Dry white wine
• 4 cups Vegetable stock
• 0.5 cup Parmesan cheese (grated)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley (chopped)

Directions

Step 1

Toast the walnuts: Heat a dry skillet over medium heat. Add the walnuts and toast for 3-5 minutes, stirring frequently, until fragrant. Remove from the pan and set aside to cool. Once cooled, chop the walnuts roughly.

Step 2

Prepare the stock: In a saucepan, heat the vegetable stock over low heat. Keep it warm but not boiling throughout the cooking process.

Step 3

Sauté the aromatics: Finely dice the onion and mince the garlic cloves. In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of the butter over medium heat. Add the onion and cook for 3-4 minutes until soft and translucent. Stir in the garlic and cook for another minute.

Step 4

Toast the rice: Add the Arborio rice to the skillet and stir to coat the grains in the butter and oil. Cook for 2-3 minutes until the edges of the rice turn slightly translucent.

Step 5

Deglaze with wine: Pour in the white wine and stir until it has mostly evaporated, about 2 minutes.

Step 6

Cook the risotto: Start adding the warm vegetable stock, one ladleful (about 1/2 cup) at a time. Stir the rice frequently, allowing the stock to be mostly absorbed before adding the next ladleful. Repeat this process until the rice is creamy and cooked to al dente, about 18-20 minutes. You may not need all the stock.

Step 7

Incorporate the Gorgonzola: Reduce the heat to low, then stir in the Gorgonzola cheese until melted and evenly distributed.

Step 8

Add Parmesan and seasoning: Stir in the grated Parmesan cheese, the remaining tablespoon of butter, salt, and black pepper. Taste and adjust seasoning as needed.

Step 9

Finish with walnuts and parsley: Gently fold in the toasted walnuts, reserving a few for garnish. Sprinkle the risotto with chopped parsley.

Step 10

Serve: Divide the risotto into bowls or plates. Top with the reserved walnuts and an extra crumble of Gorgonzola, if desired. Serve immediately.

Nutrition Facts

Serving size	(1804.3g)

Amount per serving	% Daily Value*
Calories	2611.0

Total Fat 162.7g	0%
Saturated Fat 70.1g	0%
Polyunsaturated Fat 32.5g
Cholesterol 283.8mg	0%
Sodium 7172.4mg	0%
Total Carbohydrate 170.7g	0%
Dietary Fiber 18.3g	0%
Total Sugars 20.6g
Protein 110.4g	0%

Vitamin D 0IU	0%
Calcium 2346.6mg	0%
Iron 8.0mg	0%
Potassium 2465.5mg	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: 56.6%

Protein: 17.1%

Carbs: 26.4%