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Pear and Gorgonzola Risotto

A typical dish from Northern Italy, risotto is made with Arborio rice and can be accompanied by mushrooms, seafood, chorizo, or cheese. For a delightful experience, pear and Gorgonzola risotto is an original recipe that perfectly combines the sweet and mild taste of the fruit with the more pronounced flavor of the famous Italian cheese.

Vegetarian Risotto Public
Course: Main course
Preparation time: 0 minutes
Energy: 767 kcal / serving

Instructions

  • 1.   In a saucepan, bring the broth to a boil in 1 liter of water, then let it simmer. Peel and finely slice the onion. Wash the pears, peel them, remove the core, and cut them into small cubes. In a skillet, sauté the onion in half of the butter for a few minutes. Add the rice grains and mix until they are well coated with fat and become translucent. Once the rice is pearly, moisten it with white wine, while continuing to mix well. Once the alcohol has evaporated, add a ladle of hot broth without stopping stirring. Pour a second ladle of broth as soon as the rice has absorbed all the liquid. Repeat this operation until there is no more broth (allow about twenty minutes on low heat for complete rice cooking). In another skillet, melt the remaining butter. Add half of the pear cubes, as well as the balsamic vinegar. Let it brown for a few minutes, then set aside. Then pour the remaining pear pieces into the rice, incorporate the Gorgonzola and Parmesan. If necessary, adjust the seasoning with salt and pepper, and mix again. Serve the risotto hot, garnished with roasted pear cubes in balsamic vinegar and crushed walnuts.

Ingredients for servings

  • 300 g of risotto rice
  • 2 pears
  • 200 g of gorgonzola
  • 50 g of parmesan
  • 1 handful of walnut kernel
  • 1 onion
  • 100 g of butter
  • 80 cl of vegetable broth
  • 2 tablespoon of balsamic vinegar
  • 1 glass of dry white wine
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    767 kcal
    38 %
  • Fat
    38,71 g
    55 %
  • of which saturated
    25,15 g
    126 %
  • Carbohydrates
    73,3 g
    28 %
  • of which sugar
    13,02 g
    14 %
  • Protein
    20,4 g
    41 %
  • Fibers
    3,52 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference