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Pear and Gorgonzola Risotto Beautiful Overhead on the Served Meal - Looks Incredible and Delicious
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5 from 1 vote

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
Cook Time30 minutes
Total Time50 minutes
Course: Main Course, Side Dish
Cuisine: American, Italian
Servings: 4 servings
Calories: 397kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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