Risotto with Ricotta, Pears, and Walnuts is a rich and creamy first course with an autumnal flavor.
For those like me who love to savor risotto in different versions, it’s a good opportunity to try it.
A first course with the perfect sweet & salty combination, enhanced by the taste of pear, the delicate touch of ricotta, and the crunchiness of toasted walnuts. Risotto with Ricotta, Pears, and Walnuts is a delightful first course, easy to prepare, economical, and above all, a quick solution when unexpected guests arrive, but you want to prepare a special dish with surprising results.
It can be prepared in just a few minutes, the time needed to cook the rice, making it a quick recipe perfect for those days when you return home late and have limited time to prepare lunch.
- Portions: 1 Person
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons, Fall
Ingredients
- 1/3 cup parboiled rice
- 1/4 cup creamy ricotta
- 1 Coscia pear
- 1 clove onion
- 1/4 cup white wine
- 1 1/4 cup vegetable broth
- 3 walnut halves
- to taste salt
- to taste extra virgin olive oil
Steps
Put the water on the stove for the preparation of the vegetable broth and bring to a boil.
Peel the pear, remove the core, and cut it into small cubes.
In a pot, pour the extra virgin olive oil and add the finely chopped onion, gently sauté.
Add the rice and stir for a couple of minutes for toasting.
Deglaze with the white wine, let it evaporate, and continue cooking by adding a ladle of boiling broth at a time, stirring constantly.
Halfway through the rice cooking time, add the pear cubes and ricotta, season with salt.
Finish the cooking and before serving, gently toast the chopped walnut halves in a pan over low heat.
Risotto with Ricotta, Pears, and Walnuts is a perfect balance of flavors for all lovers of sweet and sour dishes, but it will also win over the most skeptical.
