Asparagus, Gorgonzola and Hazelnut Risotto

By D'Arcy F – Toronto, ON
Asparagus, Gorgonzola and Hazelnut Risotto
  • Prep Time: 5
  • Total Time: 30
  • Servings: 2

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About this Recipe

Flavourful and rich winter one-dish meal.


0.5 large onion
5 tbsp butter
0.75 cup arborio rice
0.5 cup white wine
2 cups water
3 cups asparagus, trimmed and cut into strips
0.75 cup gorgonzola
0.33 cup hazelnuts, toasted and chopped
1 pinch kosher salt
0.5 cup green peas


1 Fry the onion in 3/4 of the butter with a pinch of salt over a moderate heat for 10 minutes until tender.

2 Add the rice, fry for 2 minutes more, then pour in the wine and simmer until absorbed.

3 Add the water a little at a time, waiting for it to be mostly absorbed between additions. Taste for seasoning all the time. About 5 minutes before the end (about 10 minutes after you started adding water), add the asparagus.

4 When the rice is still a touch too al dente for you, add the peas and crumble in the gorgonzola and the remaining butter. Stir until you are satisfied. Serve with the hazelnuts and the remaining gorgonzola scattered on top.

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