Gorgonzola D.O.P. is a veined blue cheese made exclusively with milk from cows raised in Piedmont and Lombardy, in northern Italy. I confess, I totally go crazy for its characteristic blue-marbled color and sweet, yet slightly spicy, flavor. Irresistible!

Ingredients

  • 350 g Carnaroli rice
  • 300 g asparagus
  • 300 g butternut squash
  • 150 g Gorgonzola D.O.P. cheese
  • 2 garlic cloves
  • extra virgin olive oil
  • salt
  • pepper
  • a tuft of parsley to garnish

FOR THE BROTH:

  • 1 carrot
  • 1 onion
  • 1 stick of celery
  • 1 potato

Time

40′

\

Level

easy

Serves

4

vegetarian

Directions

Peel the carrot, onion, potato and celery. Put them in a large pot and bring to a boil. Add a pinch of salt. Reduce heat and let your vegetable broth simmer.
Meanwhile, peel the butternut squash and cut it into small strips, then chop the asparagus into small pieces. Leave the two separate.
Heat 4-5 tbsp of oil in a large pan, then squeeze the garlic clove with a garlic press (if you don’t have it, finely chop the garlic with a knife) and fry it for 2-3 minutes. Put the asparagus into the oil and fry over a high flame for 10 minutes. Add half of the butternut squash to the asparagus and fry for other 10 minutes. After salting, add the rice and stir until well mixed. Add two ladefuls of broth and when the liquid has almost been absorbed, add another two ladefuls. Continue adding two ladefuls at a time until the rice is tender.
Halfway add half of the Gorgonzola and stir. While the rice is cooking, put some oil and the remaining butternut squash in a small saucepan. Fry for 3 minutes, then add two ladefuls of broth and simmer for 10 minutes. When the butternut squash is tender, add the remaining Gorgonzola and stir. Turn off the flame and blend, using an hand blender, to a creamy sauce.
It’s time to serve! Plate your risotto on a serving dish with the sauce on a side. Add a drizzle of olive oil and sprinkle with pepper and chopped fresh parsley. Buon appetito!