Gorgonzola and broccoli risotto | Sainsbury`s Magazine
A rich and creamy risotto perfect for a winter evening, the flavour of the blue cheese is complimented by purple sprouting broccoli and toasted walnuts.
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 sticks celery, chopped
- 3 garlic cloves, finely chopped
- 50g walnut pieces, roughly chopped
- 300g risotto rice
- a glass of dry white wine (optional)
- 1-1.2 litres hot vegetable stock
- 1 x 200g pack purple sprouting broccoli
- ½ x 200g pack Gorgonzola piccante, crumbled
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