This Gorgonzola risotto is mouth watering and that's dinner sorted 1 year ago

This Gorgonzola risotto is mouth watering and that's dinner sorted

Brought to you by Le Crunch French Apples.

Sophisticated yet satisfying.

We have found the perfect dinner for all occasions. If you're having friends over for dinner, pop this on, if you're looking for a tasty but tidy dish to cook for the family, pop this on, or if you're just looking for something to cosy up with on the couch, pop this on.

Honestly, this dish is so great. Our friends over at Le Crunch French Apples first gave us the recipe and we HAD to share it with you. It's an utterly scrumptious apple and Gorgonzola risotto that we want to eat for dinner every day now.

We know what you're thinking. Apples? In risotto? No thank you. But seriously - don't knock it 'til you try it. The apples cooked into the risotto are in no way sickly sweet, they just add a little sweet kick that goes SO well with the other flavours. Plus, the apple flavour definitely helps if there are any picky eaters around.

We think it'll be a hit with everyone in the house (even the little ones), so here's the recipe. Give it a try!

Risotto with Gorgonzola

Serves: 4
Preparation time: 30 min
Cooking time: 30 min

Ingredients

2 apples (Golden or Gala)
250g risotto rice
30g butter
1 onion (finely chopped)
150 ml white wine
700 ml chicken broth
200g Gorgonzola cheese
75g chopped walnuts (completely optional, so can easily be left out if anyone has an allergy.)
1 tbsp chopped chives
Pepper

Preparation

1. Cut the apples in quarters, peel them and remove the core. Cut the quarters into small cubes.
2. Heat the broth in a saucepan.
3. Melt the butter in a thick-bottomed saucepan and sauté the onion until translucent, but before it takes on any colour.
4. Add the rice. Once the rice is translucent, pour in the white wine, stir and wait until the liquid has evaporated.
5. Add enough broth that the rice is just covered. Cook over a medium heat, without a lid, stirring occasionally.
6. When the rice has absorbed the liquid, cover again with broth. Repeat until broth has run out.
7. Remove the pan from the heat, add the diced Gorgonzola, apple cubes and nuts.
8. Stir, cover until the cheese melts and serve immediately with the chopped chives and pepper sprinkled on top.

If you're a risotto fan, you really can't go wrong with this. Try it out. Our tummies are already rumbling just thinking about it.

Brought to you by Le Crunch French Apples.