Risotto with Peppers and Gorgonzola
Indulge in the luxurious flavors of Risotto with Peppers and Gorgonzola, a creamy, velvety dish that blends bold and vibrant ingredients for an unforgettable meal. Perfectly al dente Arborio rice is infused with the smoky sweetness of oven-roasted red and yellow bell peppers, while tangy, creamy Gorgonzola cheese adds a rich depth of flavor. Simmered with aromatic onion, garlic, and white wine, and finished with a sprinkle of Parmesan and fresh parsley, this risotto is a symphony of textures and tastes. Ideal for weeknight dinners or elegant gatherings, it’s a gourmet twist on classic comfort food. With keywords like "risotto recipe," "roasted peppers," and "Gorgonzola cheese," this dish is sure to be a hit for food lovers searching for elevated home-cooked meals.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 1 Red bell pepper
- 1 Yellow bell pepper
- 4 ounces Gorgonzola cheese
- 5 cups Chicken or vegetable stock
- 0.5 cups White wine
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Cut the red and yellow bell peppers in half, remove the seeds, and place them cut side down on a baking sheet lined with parchment paper. Roast in the oven for 20 minutes or until the skin is blistered and charred.
Remove the roasted peppers from the oven and allow them to cool slightly. Peel off the skin, dice the peppers into small pieces, and set aside.
In a medium saucepan, bring the chicken or vegetable stock to a simmer and keep it warm over low heat.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the finely chopped onion and sauté for 3–4 minutes or until it becomes translucent. Add the minced garlic and cook for an additional 1 minute, stirring constantly.
Stir in the Arborio rice and toast for 2 minutes, ensuring that each grain of rice is coated in the oil and butter mixture.
Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed.
Begin adding the warm stock, one ladleful at a time, to the rice. Stir constantly and allow each ladleful of stock to be absorbed before adding the next. Continue this process for about 20–25 minutes, or until the rice is creamy and cooked but still has a slight bite (al dente).
Stir in the diced roasted peppers, Gorgonzola cheese, and the remaining 2 tablespoons of butter. Mix until the cheese has melted and the peppers are evenly distributed.
Add the grated Parmesan cheese and season with salt and freshly ground black pepper to taste.
Remove the risotto from heat and let it rest for 2 minutes before serving.
Plate the risotto in bowls or on plates, and garnish with freshly chopped parsley if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 2120 mg | 92% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.5 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 302 mg | 23% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 364 mg | 8% | |
*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.
