Risotto with Gorgonzola Cheese, Spinach & Walnut Recipe

Risotto is one of those classic dishes that seem to possess the secret to remain timeless. Creamy and full of flavour, spinach and gorgonzola risotto are a great idea for a delicate but tasty lunch. Spinach, a prized vegetable, and Gorgonzola cheese with an unmistakable flavour create a perfect combination. 

There is no doubt that almost everyone likes rice, and making it with cheese, a cheese with an intense flavour, is a combination that few will refuse because of how delicious it is. So if you have a special get-together with friends we suggest you prepare this recipe:

This recipe is very easy to prepare if you follow our tips and tricks for making risotto, which will guarantee success in front of your guests. Moreover, gorgonzola is one of those cheeses that you can't get enough of; it belongs to the blue cheese family and its name comes from an Italian city. You can buy it in two types, sweet or sharp, and you recognise it by its mouldy appearance.

The flavour of the blue cheese will give your risotto an intense touch, the spinach will balance it with its green taste and the walnuts will add the crunch, but don't forget the risotto stock, one of the most important steps in the preparation of risotto. On this occasion, we advise you to use vegetable stock, and if it is homemade, all the better.

You will see how everyone likes the result and it won't take you more than half an hour to prepare. Buy all your risotto ingredients and don't forget that arborio rice is one of the best for this dish, you will look like an expert chef and more than one will ask you for this recipe.

Prep Time: 10 mins
Cook Time: 30 mins
Serves: 4

2tbsp extra virgin olive oil
2tbsp butter
1 onion, finely diced
1tsp garlic, minced
250g risotto/arborio rice 
1-litre vegetable stock
100ml white wine
100g fresh spinach
25g toasted walnuts
100g Gorgonzola/blue cheese
2tbsp fresh parsley
salt & freshly ground black pepper

1. Heat the oil in a deep pan, then sautée the onion and garlic until translucent.

2. Add the rice and stir well, until the oil has coated the rice.

3. Add the wine and allow it to bubble and then add all of the stock in regular intervals, until the rice is tender and cooked through.  This should take approximately 20 minutes.

4. Stir through the spinach and toasted walnuts, then season well with salt and pepper.

5. Scatter over the blue cheese, sprinkle with the fresh parsley and serve.