Pear and Gorgonzola Risotto looks fancy but really just requires some time and stirring! Believe me – this dish is worth it!
This has been one of those weeks where I can’t believe it’s already Wednesday. But at the same time I’m wondering how it’s only Wednesday. Like, can we just skip forward to Friday?
In case you missed it, we have been in the throes of house buying and putting our house on the market and it’s been stressful to say the least. It’s also kept us insanely busy. Who knew it was so much work?!
Okay, I knew it would be a lot of work. But I didn’t anticipate that I would get so stressed about it. I’m typically not one to stress out too much about things, but this life event has definitely brought up a lot of emotions.
One of the hardest things about the past couple of weeks and dealing with my stress is that I have felt like I can’t cook because I don’t want to make a huge mess in the kitchen. Who wants to undo all of the deep cleaning they just did, only to have to do it again? Not me.
So I haven’t really been able to unwind in the kitchen at the end of the day. Luckily, the end is near and soon I’ll be able to cook and bake as much as my heart desires.
And when that time comes, this Pear and Gorgonzola Risotto will definitely be making another appearance. I couldn’t believe how delicious it was!
Pear and Gorgonzola Risotto
Yes, I love the combination of pears and gorgonzola in a salad. But when I had the idea of combining the two in a risotto, I wasn’t sure how it would turn out. I actually had the idea when I was cooking my Dijon Tarragon Cream Chicken and knew I had some risotto to use up in my pantry.
While I was originally going to make a simple Parmesan risotto, I spied a container of gorgonzola cheese that I needed to use up. A quick grocery run later for a pear and fresh sage and this Pear and Gorgonzola Risotto was born.
This paired really well with the chicken along with roasted brussels sprouts. It was perfect for a little date night in dinner with Marc (okay and Lars and Soren were our third and fourth wheels) and a glass of wine!
Also, this recipe calls for a little bit of white wine, which I love to use as an excuse to pop open a bottle. But if you’re not much of a wine drinker – just use additional broth.
Pear and Gorgonzola RisottoPrint Rate
- 4 cups vegetable broth
- 1 1/2 tablespoons olive oil
- 2 shallots finely diced
- 2 cloves garlic minced
- 1 cup arborio rice or medium-grain white rice
- 1/2 cup dry white wine I used pinot grigio
- 2 tablespoons chopped fresh sage
- 1/2 cup shredded Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese about 2 ounces, plus additional for topping
- 1 ripe unpeeled pear halved, cored, diced
- Bring vegetable broth to simmer in heavy small saucepan over medium heat. Reduce heat to low; keep mixture warm.
- Heat oil in heavy medium saucepan over medium heat.
- Add shallots and garlic and cook until slightly softened, about 5 minutes.
- Add rice and sauté until translucent, about 2 minutes.
- Add wine and stir, and cook until absorbed.
- Add broth 1/2 cup at a time, cooking over medium heat and stirring often, until each addition is absorbed by the rice.
- Once all broth is added and absorbed, add sage, Parmesan and Gorgonzola cheeses, and pear, and cook until cheese melts and pear is heated through, about 2 minutes. Season with salt and pepper.
- Cook until cheese melts and pear is heated through,about 1 minute.
- Serve sprinkled with additional gorgonzola cheese.
P.S. Check out my Pinterest profile for more delicious recipe ideas!