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Risotto with Sunchokes, Butternut Squash, and Gorgonzola
Risotto with Sunchokes, Butternut Squash, and Gorgonzola
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Indulge in a luxurious risotto combining nutty sunchokes, sweet squash, and rich Gorgonzola cheese - a divine treat.
Ingredients:
  • 4 cups vegetable broth
  • 1 medium shallot, diced
  • 1 cup diced butternut squash
  • 0.66666668653488 cup sunchokes (Jerusalem artichokes)
  • 1 cup Arborio rice
  • 0.33333334326744 cup dry white wine
  • 2 ounces creamy Gorgonzola cheese, diced into small cubes
Instructions:
  • Gently heat broth in a saucepan over low heat until warm.
  • In a big saucepan over medium-high heat, heat olive oil until warm. Add shallot and butternut squash, cooking until soft, around 5 minutes.
  • Peel and dice the sunchokes swiftly and add them to the saucepan to prevent browning. Combine with the rest of the vegetables. Add the rice and toast for about 3 minutes until lightly golden. Pour in the white wine, stirring continuously until absorbed.
  • Gradually add the 1/2 cup broth to the rice, stirring until absorbed. Repeat this step with the remaining broth, adding 1/2 cup at a time while stirring constantly, until the rice is tender yet firm, about 15 to 20 minutes. Turn off the heat and mix in the Gorgonzola cheese until melted. Let it rest for 2 minutes before serving.

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