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Pear and Gorgonzola Risotto

Pear and Gorgonzola Risotto
3.9 43 ratings
Prep. 20 min
Total 30 min
6 portions
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Ingredients

  • onions quartered
    60 g
  • extra virgin olive oil
    30 g
  • risotto rice
    350 g
  • dry white wine
    50 g
  • liquid 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
  • butter, unsalted
    30 g

Difficulty

easy

Nutrition per 1 portion

Protein 7.7 g
Energy 1182 kJ / 283 kcal
Fat 19.36 g
Carbohydrates 19.1 g

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UK and Ireland

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