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🍽️ Creamy Risotto with Spinach, Gorgonzola and Caramelized Almond Plums

434 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 2 tbsp olive oil
• 300 g whole grain risotto rice
• 1200 ml vegetable broth
• 300 g leaf spinach
• salt
• 3 plums
• 30 g sliced almond kernels (2 tbsp)
• pepper
• 50 g Gorgonzola (45% fat in dry matter)

Instructions

1. 1. Peel the shallots. Dice one shallot into very small cubes. Set the second shallot aside.
2. 2. Heat one tablespoon of oil in a pot.
3. 3. Add the shallot cubes to the pot.
4. 4. Sauté the shallots over medium heat for two minutes.
5. 5. Add the rice to the pot.
6. 6. Fry the rice over medium heat for two minutes.
7. 7. Add a small amount of broth.
8. 8. Let the rice absorb the broth completely.
9. 9. Pour in about 200 milliliters of broth.
10. 10. Stir occasionally until the rice has absorbed the liquid.
11. 11. Pour the remaining broth in portions.
12. 12. Cook the rice this way for 30 to 35 minutes.
13. 13. Wash the spinach thoroughly.
14. 14. Blanch (briefly cook in boiling water) the spinach in boiling salted water for two minutes.
15. 15. Shock the spinach to stop the cooking process.
16. 16. Drain the spinach.
17. 17. Squeeze the spinach well to remove excess water.
18. 18. Cut the spinach into small pieces.
19. 19. Wash the plums.
20. 20. Halve the plums.
21. 21. Pit the plum halves.
22. 22. Cut the plums into wedges.
23. 23. Slice the reserved shallot into rings.
24. 24. Heat the remaining oil in a pan.
25. 25. Add the plums, shallot rings, and almonds to the pan.
26. 26. Sauté the ingredients over medium heat for five minutes.
27. 27. Season the plum mixture with salt and pepper.
28. 28. Fold the spinach into the finished risotto.
29. 29. Fold the Gorgonzola into the risotto.
30. 30. Season the risotto finally with salt and pepper.
31. 31. Plate the risotto.
32. 32. Garnish the dish with the almond plums.

Nutrition per serving

• kcal: 434
• Protein: 13 g · Fett/Fat: 15 g · Carbs: 61 g