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Pear and Gorgonzola Risotto
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- 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
- per 1 portion
- 1182 kJ / 283 kcal
- 7.7 g
- 19.1 g
- 19.36 g
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