Risotto with Sunchokes, Butternut Squash, and Gorgonzola

Ingredients and Weight:

• Arborio rice: 2 cups (320g)
• Chicken broth: 6 cups (1.4L)
• Sunchokes: 1 lb (450g), scrubbed and sliced
• Butternut squash: 1 lb (450g), peeled, seeded, and cubed
• Shallots: 2 (100g), finely chopped
• Garlic: 2 cloves, minced
• Olive oil: 1/4 cup (60ml)
• White wine (optional): 1/2 cup (120ml)
• Gorgonzola cheese: 1 cup (120g), crumbled
• Butter: 2 tablespoons (30g), cubed
• Salt and pepper: to taste
• Fresh parsley: for garnish (optional)

Preparation Time:

• 15 minutes

Cooking Time:

• 25-30 minutes

Difficulty Level:

• 2 (Intermediate)

Preparation Method Steps:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the shallots and garlic and cook until softened, about 5 minutes.
3. Add the sunchokes and butternut squash and cook for 10 minutes, or until starting to soften.
4. Pour in the white wine (if using) and let it reduce for 1 minute.
5. Add the rice and stir to coat with the vegetables.
6. Gradually add the chicken broth, 1 cup at a time, stirring constantly. Wait for each cup to be almost absorbed before adding the next.
7. After about 25-30 minutes, the risotto should be creamy and the rice tender but still slightly firm to the bite.
8. Remove from heat and stir in the Gorgonzola cheese and butter.
9. Season with salt and pepper to taste and garnish with fresh parsley if desired.

Nutritional Information:

• Calories: 500 per serving
• Total fat: 20g (30% DV)
• Saturated fat: 10g (50% DV)
• Cholesterol: 50mg (17% DV)
• Sodium: 400mg (17% DV)
• Carbohydrates: 60g (20% DV)
• Protein: 20g (40% DV)

Dish Characteristics:

• Creamy and rich
• Sweet and savory flavors from the sunchokes and butternut squash
• Nutty aroma and tangy taste from the Gorgonzola cheese
• Ideal for a cozy meal or special occasion

User Comments:

• "This risotto was absolutely divine! The combination of flavors was perfect."
• "It was so easy to make, even for someone who doesn't cook risotto often."
• "The Gorgonzola cheese added a luxurious touch that made the dish feel extra special."
• "I used vegetable broth instead of chicken broth and it turned out just as delicious."
• "Be careful not to overcook the sunchokes and butternut squash, or they will become mushy."

Special Precautions and Tips:

• If you don't have Arborio rice, you can substitute Carnaroli or Vialone Nano rice.
• To make the risotto even creamier, stir in a splash of heavy cream at the end.
• Don't be afraid to adjust the amount of salt and pepper to your taste.
• Serve the risotto immediately, as it will thicken as it cools.