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Dolcelatte risotto with rocket and spinach

Creamy Gorgonzola makes this the ultimate comfort food.

Photo: Inbal Bar-Oz

PREP 10 minutes

COOK 30 minutes


Ingredients 3 - 4 tbsp extra virgin olive oil 1 red onion, finely chopped 320g risotto rice Splash of white wine 1l (approx) vegetable stock (fresh or powder) 200g fresh baby spinach 100g Dolce latte, Gorgonzola or blue cheese, diced 20g salted butter Parmigiano cheese, grated and shavings 40g fresh wild rocket 2 tbsp pine nuts, toasted Salt and pepper, to taste


  • Heat the olive oil in a wide saucepan and add the onion. Cook for a few minutes over low heat until the onion is soft and light golden, add a pinch of salt and pepper and stir.

  • In the meantime, prepare the vegetable stock by diluting 1½ tbsp of vegetable bouillon in a separate saucepan with the boiling water and let it simmer at low heat all the time or heat your fresh stock.

  • Add the rice to the onion and stir for a minute, until the rice is translucent. Add a splash of wine, stir and let it cook until it evaporates. Add stock, a ladle at a time and cook, stirring, until the liquid is almost absorbed before adding more.

  • After 10 minutes cooking time, add the spinach leaves, and continue cooking with the remaining stock — one ladle at a time. After 18-20 minutes the rice should not be too sticky and the texture creamy.

  • Turn off the heat and add the butter, most of the blue cheese and 2 - 3 tablespoons of parmesan to taste. l Stir constantly until the cheese has melted. Cover, and leave for a minute.

  • Plate each portion topped with a couple of small cubes of blue cheese, rocket, pine nuts, parmesan shavings and black pepper to taste. Serve immediately.


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