Leek risotto with Gorgonzola

Ingredients for 2 servings:

• 1 small onion(s), diced
• 2 garlic cloves, finely chopped
• 20 g butter
• 120 g risotto rice
• 300 g leek, cleaned, slightly shortened
• 80 ml white wine
• 350 ml vegetable broth, chicken broth or beef broth, hot
• 100g Gorgonzola
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

easy to cook

Halve the leek lengthwise, including some of the green parts, cut into 5 mm wide strips, wash thoroughly, and drain. Cut the Gorgonzola into medium-sized cubes. Fry the onion and garlic in the butter and sauté the rice briefly. Add the leek and deglaze with white wine. Stir in half of the hot stock and simmer. Gradually add the rest of the stock, stirring constantly to prevent it from sticking. Cook the risotto until the rice is tender. It should be somewhat creamy. Stir in a little more liquid, if desired. Season the risotto with salt, plenty of pepper, and nutmeg. Mix the Gorgonzola cubes into the finished risotto. Divide the risotto between two plates and garnish.