Risotto with Pistachios and Gorgonzola
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0
⏳ Time
35 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Risotto with Pistachios and Gorgonzola
Ingredients
- Butter - 2 tablespoons
- Spanish onions - 1 piece
- Garlic - 1 clove
- Arborio rice - 1 cup
- Dry White Wine - ½ cup
- Chicken Broth - 2 cups
- Goat cheese - ½ cup
- Salt - to taste
- Ground Black Pepper - to taste
- Roasted Peanuts - ¼ cup
Step by Step guide
Step 1
In a deep skillet, melt half of the butter and sauté the finely chopped onion until soft, about 5 minutes. Then add the finely chopped garlic and sauté for another minute.
Step 2
Add the rice and mix well.
Step 3
Pour in the wine, stir, and let it evaporate.
Step 4
Then gradually add the broth, ½ cup at a time, allowing the liquid to evaporate. Cook until the rice is tender, about 20 minutes.
Step 5
Add the gorgonzola and the remaining butter, and mix well.
Step 6
Stir in the slightly crushed nuts and serve.
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