For 2p, slice 3 red onions, 4 garlic cloves. Bake in some olive oil for approx 10 mins. Add some fresh thyme. Add 120 grams of risotto rice. When the rice becomes glazy, add 100 ml of red wine and cook until completely absorbed. Add preferably home made stock, chicken, or if you prefer a pure vegetarian dish, some vegetable stock, bits by bits while stirring now and again. Do this for approx 20 mins until the rice is al dente. Mix half of the gorgonzola. Add pepper and salt. Serve with the rocket salad and some extra gorgonzola (total amount 100- 150 grams for 2p).
Perfect balance between soft, sweet and salty! And amazing color 🙂