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+ servings

Pear and Gorgonzola Risotto

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4 servings


  • 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.