Courgette risotto with Gorgonzola

Courgette risotto with Gorgonzola

Total: 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / people: 462 kcal
, Fat: 16 g
, Carbohydrate: 63 g
, Protein: 15 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

1 tbsp olive oil
1 onion, finely chopped
2 sprigs thyme
300 g risotto rice
2 dl white wine
9 dl vegetable bouillon, boiling
500 g courgettes, grated
150 g blue cheese (e.g. Gorgonzola), cut into chuncs
salt and pepper to taste
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How it's done

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Heat the oil and sauté the onion and thyme. Add the rice and sauté, stirring, until translucent. Add the wine and reduce completely. Pour in the stock little by little; the rice must be covered with a small amount of stock at all times. Cover the rice and simmer, stirring, for approx. 15 mins. over a medium heat. Remove the thyme. Add the courgette, simmer for about another 4 mins. Stir in the gorgonzola and season the risotto.

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