CookPal AI
Risotto with Sunchokes, Butternut Squash, and Gorgonzola

Risotto with Sunchokes, Butternut Squash, and Gorgonzola

Cost $12, save $8

Source: Recommended by CookPal

  • 25 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Broth

    • 🥣 4 cups vegetable broth

  • Oil and Seasoning

    • 2 tablespoons olive oil

  • Vegetables

    • 🧅 1 medium shallot, diced
    • 🎃 1 cup diced butternut squash
    • ⅔ cup sunchokes (Jerusalem artichokes)

  • Grains

    • 🍚 1 cup Arborio rice

  • Alcohol

    • 🍷 ⅓ cup dry white wine

  • Dairy

    • 🧀 2 ounces creamy Gorgonzola cheese, diced into small cubes

STEPS

1

Warm broth in a saucepan over low heat.

2

Warm olive oil in a large saucepan over medium-high heat. Stir in shallot and butternut squash and cook until soft, about 5 minutes.

3

Peel and dice sunchokes, adding them to the saucepan immediately to prevent oxidation. Mix with the other vegetables. Add rice; stir and toast until pale, about 3 minutes. Pour in white wine, stirring constantly until fully absorbed.

4

Pour 1/2 cup broth into the rice and stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender yet firm to the bite, 15 to 20 minutes.

5

Turn off the heat and add Gorgonzola cheese. Stir well until cheese is melted. Allow to rest for 2 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

402

Calories

  • 9
    Protein
  • 62
    Carbs
  • 11
    Fats

💡 Use fresh sunchokes to avoid an overly starchy consistency.Stir the risotto continuously for a creamy texture.If you don't drink alcohol, replace the white wine with an equal amount of vegetable broth.