Pear and Gorgonzola Risotto

Pear and Gorgonzola Risotto

3.9 38 ratings

Prep. 20min

Total 30min

6 portions

Ingredients

onions quartered
60 g
extra virgin olive oil
30 g
risotto rice
350 g
dry white wine
50 g
vegetable stock boiling
800 g
fine sea salt or to taste
½ tsp
ground black pepper or to taste
1 pinch
Gorgonzola cut in small pieces
200 g
pears peeled and cut in pieces (1 cm)
200 g
unsalted butter
30 g

Nutrition per 1 portion

Calories 283 kcal / 1182 kJ

Protein 7.7 g

Fat 19.36 g

Carbohydrates 19.1 g

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Risotto 9 Recipes
UK and Ireland

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