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Gorgonzola Risotto

Course Rice
Cuisine American
Keyword gorgonzola, rice
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Calories 1133 kcal


  • 5 cups sodium free chicken stock 5 cups sodium free chicken stock
  • 6 tbsps unsalted butter 6 tablespoons unsalted butter
  • 2 tbsps olive oil 2 tablespoons olive oil
  • 2.5 cup Arborio rice 2 1/2 cups Arborio rice
  • 1.3333333333333 cup heavy cream 1 1/3 cup heavy cream
  • 6 ounces gorgonzola 6 ounces sweet and creamy gorgonzola
  • 0.5 tsp salt 1/2 teaspoon salt
  • 0.5 tsp ground pepper 1/2 teaspoon ground pepper
  • 0.5 cup parmesan cheese 1/2 cup finely grated parmesan cheese
US - Metric


  1. Bring stock to a simmer until warm. Meanwhile in a 4-5 quart heavy pot, heat 2 tablespoons of butter and oil over high heat until foam subsides.

  2. Add the rice and cook, stirring, for 4 minutes.

  3. Add all the stock to the rice and cook, stirring frequently to prevent rive to stick, 15 minutes.

  4. In the stock pan just used, add the heavy cream and the Gorgonzola and over low heat stir until all the cheese is melted. Season to taste with salt and pepper and remove from heat.

  5. When rice has cooked add the cream sauce and simmer, stirring until the sauce is absorbed and the rice is tender, and the risotto is thickened.

  6. Remove from heat, fluff with a fork and add the Parmigiano, the remaining 4 tablespoons butter. Mix well and serve immediately

Nutrition Facts
Gorgonzola Risotto
Amount Per Serving
Calories 1133 Calories from Fat 621
% Daily Value*
Fat 69g106%
Saturated Fat 40g250%
Cholesterol 194mg65%
Sodium 1118mg49%
Potassium 274mg8%
Carbohydrates 102g34%
Fiber 3g13%
Protein 23g46%
Vitamin A 2115IU42%
Vitamin C 0.5mg1%
Calcium 433mg43%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.