Risotto with pears and gorgonzola

Name: Risotto with pears and gorgonzola
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian-inspired
Ingredients: 1 onion; 250 g Arborio rice; 200 ml white wine; 1000 ml vegetable broth; 2 pears; 2 cl cognac (optional); 70 g Grana Padano; 150 g Gorgonzola dolce; 8 walnut kernels coarsely chopped; 2 sprigs rosemary; 3 sprigs parsley; 1 tbsp butter; 1 lemon (juice); salt; pepper

Yields2 servings
CuisineItalian-inspired
CategoryMain course

Preparation Time10 minutes
Cooking Time25 minutes
Total Time35 minutes

Markus Stumpf

Risotto with pears, Gorgonzola and walnuts. To reduce the calorie content, part of the Gorgonzola can be replaced with mascarpone.

Ingredients

1 onion
250 g Arborio rice
200 ml white wine
1000 ml vegetable broth
2 pears
2 cl cognac (optional)
70 g Grana Padano
150 g Gorgonzola dolce
8 walnut kernels coarsely chopped
2 sprigs rosemary
3 sprigs parsley
1 tbsp butter
1 lemon (juice)
salt
pepper

Ingridients: onions
Ingridients: Arborio rice
Ingridients: sautéd pears
Risotto with two sprigs of rosmary
Risotto with sautéd pears
Risotto with butter, lemon juice and Grana Padano
Risotto with Gorgonzola
The finished risotto
The finished risotto

Instructions

First, heat the vegetable broth.
Finely dice the onion.
In a pan , sauté the onion in olive oil over medium heat until translucent.
Add the rice and briefly toast it.
Deglaze with the white wine and let it reduce.
Once the wine has reduced, add two to three ladles of vegetable broth at a time and let it cook down again, add the sprigs of rosemary.
Grate the Grana Padano and squeeze the lemon.
Wash the pears, cut them into small pieces and sauté them briefly in a pan , then deglaze with the cognac.
When most of the broth has been absorbed and the rice is almost at the desired consistency, remove the rosemary, stir in the pear pieces and continue cooking.
Add butter, Grana Padano and lemon juice, stirring until everything is well combined with the rice.
Roughly chop the leaves of the washed parsley and stir them in.
Cut the Gorgonzola into small pieces and stir into the risotto until creamy, then season with salt and pepper.
Plate the risotto, sprinkle the walnuts on top and serve.

Nutrition (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate. Actual values may vary depending on ingredients and portion sizes.