The pear and walnut risotto is in the “try it to believe it” series because it will surprise you with its very delicate and elegant taste. Easy to make, it proves to be a great ally for celebrating autumn.
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- Difficulty: Easy
- Cost: Inexpensive
- Cooking time: 20 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 pears
- 1 handful shelled walnuts
- 1 red onion
- 1 quart ready-made vegetable broth
- 1.5 quarts water
- to taste extra virgin olive oil
- to taste white wine
- 5 teaspoons grated Parmesan cheese
Steps
First, peel the pears then cut them into slices and then into cubes.
Next, roughly chop the walnuts with a knife.
Then, chop the onion with a chopper or by hand.
Then, pour the ready-made vegetable broth into a separate pot, add the water, and heat over medium heat.
Put a drizzle of olive oil in a large pan and then sauté the onion for a few minutes.
At this point, add the rice and toast it for about 3 minutes. Then add the white wine to deglaze.
In this way, cook the risotto by adding 1 or 2 ladles of hot broth at a time. Continue to stir your risotto, adding ladles of broth as the liquid is absorbed.
Halfway through cooking, add the pears and walnuts but set aside a handful of each for the final plating stage. Continue until the end of cooking, constantly adding ladles of hot broth.
Finally, remove from the heat and stir in the grated Parmesan cheese.
In the end, plate and garnish with the set aside pears and walnuts.
Tip!
For the risotto to be enjoyable, the toasting phase is crucial. Additionally, you can decide to enrich it by adding a few knobs of butter along with the Parmesan, both of which will give a softer result.
