Risotto With Peppers and Gorgonzola Recipe

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Risotto With Peppers and Gorgonzola
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  1. Heat the oil in a heavy pan. Cook the shallots for 4 min., add the peppers and thyme, cook for 3 minute.
  2. Add the rice, stirring well to coat all the grains. Season.
  3. In a separate pan, pour the wine into the stock and bring to a simmer. Ladle the stock little at a time into the rice, stirring constantly. Keep going until the rice is tender with just a bit of bite.
  4. Add gorgonzola, stir until heated through and just starting to melt. Season to taste.
  5. Serve and enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 745.47 Kcal (3121 kJ)
Calories from fat 157.01 Kcal
% Daily Value*
Total Fat 17.45g 27%
Cholesterol 32.81mg 11%
Sodium 813.23mg 34%
Potassium 604.75mg 13%
Total Carbs 108.38g 36%
Sugars 10.98g 44%
Dietary Fiber 5.57g 22%
Protein 21.33g 43%
Vitamin C 121.5mg 202%
Vitamin A 0.4mg 15%
Iron 0.9mg 5%
Calcium 273.6mg 27%
Amount Per 100 g
Calories 194.85 Kcal (816 kJ)
Calories from fat 41.04 Kcal
% Daily Value*
Total Fat 4.56g 27%
Cholesterol 8.58mg 11%
Sodium 212.57mg 34%
Potassium 158.07mg 13%
Total Carbs 28.33g 36%
Sugars 2.87g 44%
Dietary Fiber 1.45g 22%
Protein 5.58g 43%
Vitamin C 31.8mg 202%
Vitamin A 0.1mg 15%
Iron 0.2mg 5%
Calcium 71.5mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.6
  • 18

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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