What’s better than regular risotto? A creamy pear and gorgonzola risotto that brings together sweet and savory in every bite!
This Italian-inspired dish takes the comfort of traditional risotto and adds a fun twist with fresh pears and tangy gorgonzola cheese. It’s the kind of meal that works just as well for a cozy night in as it does for having friends over for dinner. If you think rice dishes can’t be exciting, this recipe might change your mind.
Ingredient Substitutions
Carnaroli rice can be replaced with arborio or vialone nano rice, maintaining the creamy texture essential for risotto. These alternatives have similar starch content and cooking properties. For a lower-carb option, cauliflower rice can be used, though cooking time and liquid amounts will need adjustment. Gorgonzola cheese can be substituted with blue cheese or roquefort for a similar tangy flavor profile. For a milder taste, try using crumbled goat cheese or mascarpone. Pears can be swapped with apples or quince for a similar sweet-tart flavor and texture. If using apples, choose a crisp variety like Granny Smith or Honeycrisp. Adjust cooking time slightly, as apples may soften faster than pears.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 40-50 g
- Fat: 90-100 g
- Carbohydrates: 180-200 g
Ingredients
For the risotto:
- 3/4 cup dry white wine
- 6 cups hot vegetable broth (I prefer Kitchen Basics brand)
- 2 medium shallots (finely diced)
- 6 tbsp unsalted butter
- 1.5 cups Arborio rice (or Carnaroli rice, for creamy texture)
For the finish:
- 2 oz grated parmesan cheese
- 5.25 oz gorgonzola cheese (crumbled)
- ground black pepper
- 2 medium pears (Bartlett or Anjou, finely diced)
- 3 oz walnuts (toasted and roughly chopped)
- salt
Step 1: Sauté the Shallots
In a large pan, melt half of the unsalted butter over medium heat.
Add the shallots and sauté them for 2-3 minutes until they become soft and translucent.
This will create a flavorful base for your risotto.
Step 2: Toast the Rice
Stir in the carnaroli rice, ensuring it’s well coated with the butter and shallot mixture.
Toast the rice for a couple of minutes until it becomes slightly translucent at the edges.
This step helps develop the nutty flavor of the rice.
Step 3: Add the White Wine
Pour in the dry white wine and stir for 1-2 minutes, allowing the liquid to be mostly absorbed by the rice.
The wine will add depth and complexity to the dish.
Step 4: Incorporate the Vegetable Stock
Begin adding the hot vegetable stock, one cup at a time.
Stir often but not continuously, and wait until each addition is almost fully absorbed before adding the next cup.
This slow process is key to achieving a creamy risotto.
Step 5: Finalize with Pears and Cheese
When the rice is nearly done and has a creamy consistency, stir in the pears and gorgonzola.
Add the remaining unsalted butter, grated Parmesan, and chopped walnuts to enrich the texture and flavor.
Step 6: Season and Serve
Season the risotto with salt and freshly ground black pepper to taste.
Serve immediately, topped with extra freshly grated Parmesan or chopped walnuts if desired.
Enjoy the rich and creamy delight!
