Risotto With Peppers And Gorgonzola

Rich and creamy risotto.

Heat the oil in a heavy pan.

Cook the shallots for 4 min.

, add the peppers and thyme , cook for 3 minute.

Add the rice , stirring well to coat all the grains.

Season.

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.

Add gorgonzola , stir until heated through and just starting to melt.

Season to taste.

Serve and enjoy !.

olive oil, shallots, red peppers, fresh thyme, arborio rice, white wine, vegetable stock, gorgonzola