Cheese Dishes: Courgette Risotto with Gorgonzola

Courgette Risotto with Gorgonzola


  • salt and pepper to taste
  • 1 tbsp. olive oil
  • 1 onion
  • 2 sprig thyme
  • 2 dl white wine
  • 300 g risotto rice
  • 9 dl vegetable bouillon, boiling
  • 500 g courgette
  • 150 g Gorgonzola cheese
Order the ingredients from COOP@home


Finely chop the onion. Heat the oil and sauté the onion and thyme. Add the rice and sauté, stirring, until translucent. Add the wine and reduce completely. Pour in the stock little by little; the rice must be covered with a small amount of stock at all times. Cover the rice and simmer, stirring, for approx. 15 mins. over a medium heat. Remove the thyme. Grate in the courgette, simmer for about another 4 mins. Cut the Gorgonzola into small pieces, add, season the risotto.


  • Cheese Dishes
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 4 people
  • Nutrition 462 Kcal