Pear and walnut risotto is a refined autumnal first course based on rice, easy to make and irresistible.
Simple ingredients and lots of flavor for an elegant risotto perfect for a special occasion or a festive day.
Not everyone knows that the pear is a false fruit (source Wikipedia), rich in fructose and low in sodium, highly digestible, and with a good fiber content. In savory recipes, pears are suitable for inclusion in salads, risottos, or paired with cheeses (as the famous proverb says “Don’t let the farmer know how good cheese and pears are together”).
Read how to make pear and walnut risotto with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.5 cups risotto rice
- 4 cups pears
- 1.5 oz walnut kernels
- Half onion
- Half cup white wine
- lemon juice
- vegetable broth
- butter
- extra virgin olive oil
- salt
- pepper
Pear and Walnut Risotto Preparation
Chop the onion.
In a large pot, melt a knob of butter with a few tablespoons of extra virgin olive oil.
Add the onion and let it brown, then add the rice and let it toast.Deglaze with white wine.
When the alcohol has evaporated, cook the rice by gradually adding ladles of hot vegetable broth.
Meanwhile, peel the pears, remove the seeds and core, and cut them into cubes, collecting them in a bowl where you have poured some water and a bit of lemon juice.Roughly crumble the walnut kernels.
Five minutes before the end of the rice cooking time, drain the pear cubes and add them, along with the walnut kernels, to the rice, stir thoroughly, and finish cooking.
Adjust the salt, stir again, and then serve your pear and walnut risotto on serving plates, finishing with a bit of freshly ground pepper and, if desired, grated Parmesan.
Notes
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