Pear and cheddar risotto
Pear and cheddar risotto

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pear and cheddar risotto. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

The strong taste of risotto with gorgonzola cheese is softened by the sweet and juicy pear flavour and enriched with crunchy chopped walnuts. The fruit we used is Williams pear, but you can use the quality of the season, if you prefer. An unusual combination of pears and Cheddar cheese bakes under a buttery topping for a new twist on the traditional crisp.

Pear and cheddar risotto is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Pear and cheddar risotto is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook pear and cheddar risotto using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pear and cheddar risotto:
  1. Get 120 g risotto rice (Arborio or Carnaroli)
  2. Take 1 Conference pear
  3. Prepare 1 onion
  4. Prepare 50 g mature cheddar
  5. Prepare 1 l hot vegetable stock
  6. Make ready Half a glass of ale (or cider?)
  7. Make ready lemon zest or lemon thyme
  8. Make ready Olive oil
  9. Get Salt and pepper

Cheddar and spring onion risotto with balsamic tomatoes. Rinse and core the pears and cut into thin slices. Arrange the cabbage leaves onto plates and spoon the risotto into them. Top with the pears and rosemary sprigs and garnish with fresh basil.

Steps to make Pear and cheddar risotto:
  1. Chop the onion finely.
  2. Heat 2-3 tablespoons of olive oil in a non stick pan and add a pinch of salt. Fry the onions for a few minutes on low heat.
  3. In the meantime, chop the pear in 1 cm cubes. Once the onions are golden, add the pears to the pan.
  4. After a couple of minutes, add the rice and toast it for one minute or so mixing continuously.
  5. Remove from heat to cool down the pan. Then add the ale and mix until it stops sizzling. Return the pan on the hob, on low heat.
  6. Start adding stock, one ladleful at a time while stirring the risotto.
  7. Guess what…keep stirring! And adding more stock when the risotto gets dry. It should simmer and be moist - you'll see the starch come out and look creamier the more you stir.
  8. It should take about 20 minutes to cook, but you're the best judge. Keep it al dente!
  9. Remove from heat, add grated cheddar and lemon zest or lemon thyme. Mix well. Season with salt, pepper and olive oil.

If you're looking to bring a little sophistication to your side dish, you have to try this risotto with brown rice recipe from Cabot! I tried this recipe without using cheddar and with adding mushrooms. A perfect combination of sweet pears with rich and creamy Gorgonzola. Melt one of the tablespoons of butter in a large pan. Serve as a side dish, or as a main course.

So that is going to wrap it up with this exceptional food pear and cheddar risotto recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!