A simple risotto that's easy to make. This recipe is full of flavor and you can customize it to suit your taste. You can add optional ingredients such as 1 cup of spinach, mushrooms, shrimp, or chicken. Serve warm.

Erin

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken broth, chives, roasted garlic, and basil in a saucepan; bring to a boil. Reduce heat and simmer.

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  • Heat vegetable oil and butter in a separate pot over medium heat; cook and stir shallot and garlic in the hot oil-butter mixture until shallot is softened, about 5 minutes. Add rice to shallot mixture; increase heat to medium-high. Cook and stir until rice is fragrant, about 2 minutes. Add wine, reduce heat to low, and simmer until wine is absorbed, about 5 minutes.

  • Stir simmering broth mixture, 1/2 cup at a time, into rice mixture and continue to simmer until rice absorbs liquid; repeat, adding 1/2 cup of broth at a time, until all the broth is absorbed and rice is tender, 20 to 25 minutes. Stir half-and-half into risotto; fold in Gorgonzola cheese until melted.

Nutrition Facts

344 calories; protein 6.5g 13% DV; carbohydrates 49.6g 16% DV; fat 11.9g 18% DV; cholesterol 18.2mg 6% DV; sodium 716.2mg 29% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/11/2014
This is a wonderful recipe! Very flavorful with the roasted garlic & Gorgonzola cheese. I used a pinot grigio for the wine. This will compliment both chicken or seafood. Read More
(1)

Most helpful critical review

Rating: 3 stars
07/08/2015
Due to availability I omitted the chives and shallot added shrimp and peas with the first round of adding broth and subbed blue cheese for gorgonzola. Adding a milder cheese won't work you need the oomph of a stinky blue or gorgonzola. And even then I think adding salt would be advised which I didn't do. This needs to cook at least 20 minutes it took about 26 for the rice to absorb the liquid. Lastly I subbed red wine for white but if you're wanting a presentation definitely use white. And salt! Read More
(1)
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/10/2014
This is a wonderful recipe! Very flavorful with the roasted garlic & Gorgonzola cheese. I used a pinot grigio for the wine. This will compliment both chicken or seafood. Read More
(1)
Rating: 3 stars
07/07/2015
Due to availability I omitted the chives and shallot added shrimp and peas with the first round of adding broth and subbed blue cheese for gorgonzola. Adding a milder cheese won't work you need the oomph of a stinky blue or gorgonzola. And even then I think adding salt would be advised which I didn't do. This needs to cook at least 20 minutes it took about 26 for the rice to absorb the liquid. Lastly I subbed red wine for white but if you're wanting a presentation definitely use white. And salt! Read More
(1)
Rating: 4 stars
02/26/2017
This would be five stars if the liquid amount was correct. I needed much more liquid to get the rice softened and I've made risotto numerous times so my temps were correct. I just added more vegetable stock (instead of chicken) until softened. I also added double the cheese and used a 6 cheese Italian blend because we are not a Gorgonzola family and I omitted the white wine (used stock instead) due to an allergy and a recovering alcoholic in the family. Very tasty and very easy just time consuming as risotto should be. Read More
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Rating: 5 stars
11/09/2017
Followed the recipe exactly. Very good. Would make again. Read More
Rating: 5 stars
06/07/2014
Great recipe...I added shrimp and my husband loved it! Read More
Rating: 5 stars
01/01/2018
I am not much of a cook but decided to try this. It came out great! This is a keeper in my repertoire of recipes! Thanks for sharing. Read More
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Rating: 4 stars
06/25/2019
Recipe was easy to make. I've never had blue cheese before so it was a new experience for me but as far as introductions go it was pretty good. It is a very rich food and it sits a bit heavy on your stomach. I wouldn't recommend this as a main dish seems it would work better as a side dish. Read More
Rating: 5 stars
02/13/2020
This was our first time making risotto. It was easy to make and OMG YUM!!! Read More