Pear and blue cheese risotto
TM6 TM5 TM31

Pear and blue cheese risotto

4.1 (39 ratings)

Ingredients

  • 60 g brown onion, cut into pieces
  • 30 g extra virgin olive oil
  • 320 g Arborio rice
  • 50 g dry white wine
  • 700 g water
  • 1 tsp salt
  • 200 g Gorgonzola cheese, cut into pieces (1 cm)
  • 200 g pear, peeled, cored and cut into pieces (1 cm)
  • 1 ½ tbsp unsalted butter

Nutrition
per 1 portion
Calories
2618.3 kJ / 623.3 kcal
Protein
15.6 g
Carbohydrates
68.8 g
Fat
30.2 g
Saturated fat
13.5 g
Fiber
3.6 g
Sodium
1294.6 mg

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