Pear Gorgonzola Risotto

Summary

Ingredients

• 2 medium onion (s)
• 1 clove (s) garlic, optional
• oil
• 2 small pear (s)
• 2 cup risotto rice
• Vegetable broth as required, self-cooked or made from soup cubes
• 0.5 liter ½ white wine
• 2 handfuls walnuts
• 80 g Goronzola
• salt and pepper
• Thyme and / or rosemary, optional
• Butter, optional
• Parmesan, freshly grated, optional

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Instructions

1. Peel the onion and possibly a clove of garlic and cut into cubes. Sweat in oil. After a while, sweat the risotto rice with it until it is translucent.
2. Gradually deglaze with white wine and hot broth and stir very regularly - the usual risotto preparation. Season to taste.
3. At the same time, dice the pears and add them after about half the cooking time and let them cook.
4. In the meantime, chop and roast 2 handfuls of walnuts. Also chop up the gorgonzola.
5. When the risotto and pears have reached the desired consistency, fold in the walnuts and cheese. If you like, add butter and parmesan and let it steep for a while.