Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- 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.
- Gradually deglaze with white wine and hot broth and stir very regularly - the usual risotto preparation. Season to taste.
- At the same time, dice the pears and add them after about half the cooking time and let them cook.
- In the meantime, chop and roast 2 handfuls of walnuts. Also chop up the gorgonzola.
- 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.
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