# Risotto with Bell Pepper and Gorgonzola

Recipe by [Matteo Brandt](https://fridge.menu/en/u/matteobrandt)

A creamy risotto with bell pepper and sweet gorgonzola.

Servings: 4 · Cook 25 min · Pasta

Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Risotto with Bell Pepper and Gorgonzola](https://image.fridge.menu/adaptations/mxl9hu16/bd04ad91bbd2ba70a8db1f32f07dfa27a02643526e05eec4f71183f2a20e9222.jpg)

## Ingredients

- 350 g [Carnaroli rice](https://fridge.menu/en/i/risotto-rice)
- 1 pcs [Shallot](https://fridge.menu/en/i/shallot)
- 1 pcs [Bell pepper](https://fridge.menu/en/i/bell-pepper) — medium, green
- 120 ml [White wine](https://fridge.menu/en/i/white-wine)
- 2 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste, ground
- 1 l [Vegetable stock](https://fridge.menu/en/i/stock)
- 120 g [Gorgonzola dolce](https://fridge.menu/en/i/gorgonzola-dolce)
- 10 g [Butter](https://fridge.menu/en/i/butter)
- 1 tbsp [Parmesan](https://fridge.menu/en/i/parmesan)

## Steps

1. Fry the chopped shallot in olive oil, add the bell pepper cut into small pieces, and cook for a few minutes. (5 min)
2. Add the rice and toast it, then pour in the white wine and let it evaporate completely. (5 min)
3. Cook the risotto, gradually adding the vegetable stock, until the rice is done. (15 min)
4. Season with salt, add ground black pepper, and stir the risotto with the gorgonzola dolce and butter until creamy. (2 min)
5. Serve, sprinkled with Parmesan.

Published 2026-10-08

https://fridge.menu/en/r/risotto-with-bell-pepper-and-gorgonzola-mxl9hu16

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