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Spring Risotto

Risotto With Chard, Gorgonzola & Walnuts (original recipe on Cookthink; I made some changes)

Serves 2-3

1 cup arborio rice
1 medium white onion, finely chopped
2 tbsp olive oil
1 or 2 cloves of garlic, finely chopped
5 cups vegetable broth
Half a bunch swiss chard, washed, sliced into thin strips
1/2 crumbled gorgonzola (or more, per your taste)
1/4 cup walnuts, chopped
Half a lemon, zested
Salt and freshly ground black pepper

1. Set the vegetable stock to boil. When it comes to a boil, turn down the heat so that it’s simmering.

2. Toast the chopped walnuts in a tsp of oil, and keep aside.

3. Heat the olive oil in a saucepan over medium-high heat. Saute the onions till transparent, then cook the chopped garlic in there for another minute.

4. Add the rice, and stir about for 1-2 mins, till all the grains are coated with the oil.

5. Pour in a ladle full of the simmering broth, and keep stirring occasionally till the liquid is absorbed by the rice. Do this until the rice starts to soften, 8-10 mins.
6. Stir in the strips of swiss chard, and continue with adding one ladle at a time of the broth, waiting for the liquid to absord between each time, until the rice becomes tender. Another 10 mins.

7. Finally, throw in the toasted walnuts, gorgonzola, salt, pepper and lemon zest. Stir for another 2 mins, then you’re done! Best to eat this right away, which shouldn’t be too hard.


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