Pear and Gorgonzola Risotto
TM6 TM5 TM31

Pear and Gorgonzola Risotto

3.8 (14 rating)

Ingredients

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

Nutrition
per 1 portion
Calories
1182 kJ / 283 kcal
Protein
7.7 g
Carbohydrates
19.1 g
Fat
19.36 g

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