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Courgette risotto with Gorgonzola
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 462
  • Fat about 16g
  • Carbohydrates about 63g
  • Protein about 15g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 300 g risotto rice
  • 2 sprigs thyme
  • 2 dl white wine
  • 9 dl vegetable bouillon, boiling
  • 500 g courgettes, grated
  • salt and pepper to taste
  • 150 g blue cheese (e.g. Gorgonzola), cut into chuncs
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And that's how it's done
And that's how it's done
Heat the oil and sauté the onion and thyme. Add the rice and sauté, stirring, until translucent. Add the wine and reduce completely. Pour in the stock little by little; the rice must be covered with a small amount of stock at all times. Cover the rice and simmer, stirring, for approx. 15 mins. over a medium heat. Remove the thyme. Add the courgette, simmer for about another 4 mins. Stir in the gorgonzola and season the risotto.