Pear and Gorgonzola Risotto
Pear and Gorgonzola Risotto looks fancy but really just requires some time and stirring! Believe me - this dish is worth it!
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Main Course, Side Dish
Cuisine: American, Italian
Servings: 4 servings
Calories: 397kcal
- 4 cups vegetable broth
- 1 ½ tablespoons olive oil
- 2 shallots finely diced
- 2 cloves garlic minced
- 1 cup arborio rice or medium-grain white rice
- ½ cup dry white wine I used pinot grigio
- 2 tablespoons chopped fresh sage
- ½ cup shredded Parmesan cheese
- ½ 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 ½ 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.
Calories: 397kcal | Carbohydrates: 53g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 1307mg | Potassium: 206mg | Fiber: 3g | Sugar: 8g | Vitamin A: 718IU | Vitamin C: 3mg | Calcium: 238mg | Iron: 3mg