Photo: Sorin Gheorghita
Leek & gorgonzola risotto
9 ingredients
5 min + 25 min
Serves 2
openrecipes
This oozy supper dish for two is a great way to use up leftover blue cheese
Estimated Nutrition (whole recipe, rough)
509
Calories
6g
Protein
26g
Fat
59g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil
- 25g butter
- 2 small leeks , sliced
- 1 garlic clove , chopped
- 125g risotto rice
- 1 glass of white wine
- 900ml vegetable stock
- 2 tbsp tarragon , chopped
- 125g gorgonzola
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes