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Leek and Gorgonzola Risotto

With a delicious and tangy flavor, this creamy cheesy risotto is a winner
Prep Time 10 mins
Cook Time 50 mins
Course Main Course
Servings 2 people


  • 1 cup arborio rice
  • 1 leek washed and thinly sliced
  • 1 L vegetable stock
  • 1/2 cup dry white wine
  • 150 g gorgonzola cheese
  • 1 shallot
  • 1 small piece celery
  • 1 handful chopped walnuts
  • fresh rosemary or thyme
  • olive oil, butter, salt and pepper


  • Pre-heat the oven to 180ยบ. Place the walnuts for no more than 8 minutes. Reserve.
  • In a large pan, heat a nob of butter with olive oil. Add the shalot and celery and leave for a couple of minutes to sweat.
  • Add half of the leek. After, add the rice to the pan and then the wine. Leave the wine to evaporate completely. Season to taste.
  • Add a large scoop of broth to the rice and stir it gently. When most of the liquid is evaporated, repeat the process.
  • Keep doing this until the rice is fully cooked. It should still be nice and crispy and not soggy.
  • Once done, toss the remaining leeks into the mixture, as well as the cheese in tiny chunks. Rectify seasoning if needed.
  • Remove from the heat and leave to rest for a couple of minutes.
  • Serve immediately, with the chopped walnuts and herbs on top.