Risotto with pears and walnuts, an extremely simple first course, which will, however, impress your family, taking just a few minutes. Just the time to cook the rice, and you will serve a delicate and tasty dish, perfect for the autumn season. I don’t like cheeses, so I did not add the classic gorgonzola or taleggio… if you like them, just add them at the end of cooking, instead of butter. Try this recipe, it’s very easy but very appetizing!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 466.09 (Kcal)
- Carbohydrates 72.82 (g) of which sugars 4.65 (g)
- Proteins 10.19 (g)
- Fat 14.04 (g) of which saturated 0.87 (g)of which unsaturated 0.70 (g)
- Fibers 4.01 (g)
- Sodium 350.58 (mg)
Indicative values for a portion of 320 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.6 oz rice
- 5 oz pears (net of waste)
- 8 walnuts
- Half shallot
- to taste vegetable broth
- Half cup white wine
- butter
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Small Pot
- Nutcracker
Preparation
Wash and peel the pears, remove the core and slice them.
Open the walnuts and chop them coarsely.
Clean the shallot, chop it, and fry it in a pan with a drizzle of oil. Add the rice and toast it over high heat, then deglaze with the wine.
When the alcohol has evaporated, cover with hot vegetable broth, stir and add the pears (1).
Continue cooking the risotto for about 20-22 minutes, stirring frequently and adding broth as it gets absorbed.
A few minutes before the end of cooking, add the walnuts and adjust salt and pepper (2).
At the end, turn off the heat and add a small knob of butter. Stir, let it rest for a moment, and finally serve onto plates.
The risotto with pears and walnuts is ready, if you like, you can add some thyme or rosemary leaves for a fragrance.
Tips and Notes
If you love cheeses, you can add some gorgonzola or taleggio at the end of cooking.
Try to use pears that are ripe, yet still firm and consistent. You can choose the variety you prefer.
I recommend using Carnaroli rice, or Vialone Nano, or another variety suitable for risottos.
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