Risotto with shrimp, gorgonzola and parmesan Cheese
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Four to six servings


    • 6 tablespoons unsalted butter
    • 3 tablespoons extra virgin olive oil
    • 1 small onion, finely diced
    • 3 cups vegetable stock
    • 2 cups Arborio rice
    • 1 pound large shrimp, cut in half
    • 3/4 cup crumbled gorgonzola cheese
    • 1 cup grated parmesan cheese


Baking Directions:

In a large skillet, heat butter and olive oil over low heat. Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add rice and cook, stirring constantly with a wooden spoon, until every grain is coated with butter and olive oil. Add 1 cup of vegetable stock and stir until the liquid is absorbed. Continue adding stock, about ½ cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. Cook until rice is just tender and creamy but still al dente, about 15 to 20 minutes. Just before removing risotto from heat, add shrimp and cook until pink in color, about 2 to 3 minutes. Remove risotto from heat, stir in crumbled gorgonzola cheese, sprinkle with parmesan cheese and serve.

Recipe tags

Easy American

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