Risotto with Gorgonzola, Pear and Walnuts
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
831 kcal
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Course
Main Course
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Cuisine
Italian
Risotto with Gorgonzola, Pear and Walnuts
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Gorgonzola, pear, and walnut risotto is a tasty and flavorful dish that's easier to make than you might think!That of pear gorgonzola and walnuts risotto is a recipe that allows you to make a delicious first course, without difficulty.The base of the dish is a classic risotto, prepared with vegetable broth, which is whipped at the end with gorgonzola and diced pears.
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Ingredients
- 350 g rice - ¾ pound of Carnaroli rice or Arborio
- 1 onion - small
- 1 pear Bartlett - Bartlett (Williams) pear
- 200 g cheese - 7 oz of gorgonzola cheese (the sweet quality)
- 10 walnuts
- 1 liter vegetable broth - ~4 cups
- 2 tablespoons olive oil - extra virgin
- 100 g parmigiano reggiano - 1 cup, grated
Instructions
- First, prepare the vegetable broth. You can follow our recipe or use your favorite one. Keep the broth on low heat so it's hot and ready when you need it.
- While the broth is heating, finely chop the onion. In a large pot, heat some olive oil over medium heat. Add the chopped onion and let it cook until it becomes soft and golden.
- Add the rice to the pot with the onion.
- Stir the rice for about 2 minutes, allowing it to toast. This step helps bring out the flavors of the rice.
- Now, slowly add the hot vegetable broth to the rice, one ladle at a time. Make sure the rice is completely covered with broth. Stir occasionally. Keep adding broth as the rice absorbs it. The rice should cook at a steady simmer.
- Check the cooking time on your rice package. For Carnaroli rice, it usually takes about 20 minutes to cook. The secret to a perfect risotto is to cook it slowly and keep adding broth to keep it creamy.
- While the rice is cooking, prepare the main ingredients. Peel the pear and cut it into small cubes. If your walnuts aren’t already shelled, crack them open and chop them into pieces. Cut the gorgonzola into chunks, removing the rind.
- About 5 minutes before the rice is done, add the diced pear and gorgonzola to the pot. Stir well to let the cheese melt and the pear soften.
- When the rice is fully cooked, turn off the heat. Stir in the chopped walnuts and some grated Parmigiano Reggiano cheese. Mix everything together until well combined.
- Serve the risotto immediately while it's hot and creamy. Enjoy your delicious gorgonzola, pear, and walnut risotto!
Nutrition Information
Show Details
Serving
100g
Calories
831kcal
(42%)
Carbohydrates
84g
(28%)
Protein
29g
(58%)
Fat
42g
(65%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.5g
Cholesterol
103mg
(34%)
Sodium
1652mg
(69%)
Potassium
234mg
(7%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1113IU
(22%)
Vitamin C
4mg
(4%)
Calcium
697mg
(70%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 831 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 831kcal | 42% |
| Carbohydrates | 84g | 28% |
| Protein | 29g | 58% |
| Fat | 42g | 65% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 103mg | 34% |
| Sodium | 1652mg | 69% |
| Potassium | 234mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1113IU | 22% |
| Vitamin C | 4mg | 4% |
| Calcium | 697mg | 70% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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