Summer vegetable risotto with Gorgonzola

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Summer vegetable risotto with Gorgonzola

Category Main course
Serves 4
Preparation 10 minutes
Cooking 25 minutes

Rating: Rated 3.8 / 5 (5 ratings)

To make this recipe suitable for vegans simply replace the Gorgonzola with a vegan-friendly alternative, such as Blue Style Sheese or a sprinkling of Life Free From Dairy Free Parmazano. Also, if you don't want to use the wine or you wish to use less, then simply adjust the stock quantities accordingly.


  • 1 litre vegetable stock
  • 2 onions, chopped
  • 400g arborio rice
  • 275g asparagus spears, cut into 5cm pieces
  • 75g fresh baby spinach leaves, washed
  • 175g vegetarian Gorgonzola-style cheese, crumbled
  • 2 tbsp olive oil
  • 2 cloves garlic, chopped
  • 600ml dry white wine
  • 150g frozen or fresh peas
  • 1 small bunch of fresh thyme leaves
  • wedge of lemon, to serve


Stage 1

Bring the stock to the boil in a pan. Reduce the heat, cover and simmer.

Stage 2

Heat the oil in a large saucepan and cook the onions and garlic for 5 minutes, until softened. Add the rice and stir until coated with the oil. Pour in the wine and bring to the boil, stirring until absorbed. Stir in a ladleful of the simmering stock, cooking and stirring over a low heat until absorbed. Continue adding the stock in ladlefuls, stirring, until three-quarters of the stock is absorbed after each addition and the rice is almost tender.

Stage 3

Add the asparagus, peas and remaining stock and cook, stirring until the liquid is absorbed and the asparagus and rice are tender.

Stage 4

Stir in the spinach leaves, half the thyme leaves and half the Gorgonzola and cook, stirring, until the spinach is wilted. Season to taste and serve sprinkled with the remaining thyme, Gorgonzola and a wedge of lemon.


Summer vegetable risotto with Gorgonzola


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Sarah Wilson said:

16th September 2010 10:32
Never mind "making it suitable for vegans".
How about making it suitable for vegetarians?
Gorgonzola is NEVER veggie.
Docelatte is

Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin

Nutritional info

Nutritional values are per serving.

  • Calories: 793g
  • Fat: 25g
  • Saturated fat: 11.5g
  • Protein: 24g
  • Carbohydrates: 99g
  • Sugars: 8g
  • Fibre: 7g
  • Salt: 1.6g

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