Risotto with greens, Gorgonzola, and walnuts from Risotto: Collected Recipes from Williams-Sonoma (page 25) by Kristine Kidd

  • Gorgonzola cheese
  • escarole
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable stock or broth for chicken stock;, Roquefort cheese, Danish blue cheese or another blue-veined cheese for Gorgonzola cheese; and Swiss chard, kale or beet greens for escarole.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock or broth for chicken stock;, Roquefort cheese, Danish blue cheese or another blue-veined cheese for Gorgonzola cheese; and Swiss chard, kale or beet greens for escarole.

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