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!
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