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Risotto With Gorgonzola And Pistachios

Risotto With Gorgonzola And Pistachios comes together with Olive Oil, Onion, Arborio Rice, Dry White Wine, and Chicken Stock. Serves 2. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 1/2
• 3/4 cup
• 1/2 cup
• 2 3/4 cup
• 1/3 cup
• 1/2 cup
• 3 tbsp
• 4 tbsp

Method (preview)

1. 1

   Heat oil in heavy saucepan over medium heat.

2. 2

   Saute onion until translucent, about 3 minutes.

3. 3

   Add rice and stir 1 minute.

4. 4

   Add wine and stir until liquid has evaporated.

5. 5

   Meanwhile, heat chicken stock to a low simmer in a separate saucepan. Reduce heat, cover and keep warm.

6. 6

   Add 1/2 cup stock to rice and simmer until liquid is absorbed, stirring frequently.

7. 7

   Continue adding remaining stock, 1/2 cup at a time, in the same fashion, allowing each addition to be completely absorbed before adding more.

8. 8

   Add Gorgonzola and stir until melted.

9. 9

   Remove from heat.

10. 10

    Season with pepper.

11. 11

    Stir in Parmesan, butter and 3 Tbs of pistachios.

12. 12

    Transfer to serving dish.

13. 13

    Sprinkle with remaining pistachios.

14. 14

    Carbohydrate; 79mg Cholesterol; 1859mg Sodium