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I’ll tell you right away: Pear Risotto is not your everyday risotto. It’s creamy and comforting, yes, but the pear brings a soft sweetness that makes you pause for a moment, almost like a little surprise with each bite. Then the walnuts join in with their earthy crunch, and suddenly this dish feels both cozy and a touch gourmet.
This is the kind of recipe I make when I want to set a welcoming table without spending hours in the kitchen. A glass of white wine goes into the pot, a little more into my glass (of course, kkk… make sure to pour yourself some too!), and before I know it, the kitchen smells heavenly. If you’ve been looking for new risotto dinner ideas that are easy yet elegant, this one will win hearts—yours included.

Why You’ll Love This Pear Risotto
- It’s comfort with a twist – creamy arborio rice, but with the surprise of sweet pear and crunchy walnuts.
- A true risotto gourmet moment – without being complicated or fussy.
- Perfect for cozy dinners – one of those risotto dinner ideas that feels elegant but still homey.
- Flexible and fresh – finish with microgreens or even try it as one of your go-to recipes with alfalfa sprouts.
- Dinner-party worthy – simple ingredients come together to make a dish that feels restaurant special.
Recipe at a Glance
- Dish: Pear Walnut Risotto Dish
- Flavor: Creamy, slightly sweet, nutty, and rich with Parmesan
- Prep & Cook Time: About 40 minutes
- Why it Works: The pear adds a delicate sweetness that pairs beautifully with the earthy walnuts and creamy rice, making this a risotto gourmet option without the fuss.
- Serves: 4 people
What You’ll Need for This Pear Risotto
- 1 cup arborio rice
- 1 cup vegetable broth, kept warm
- 1 medium onion, finely chopped (or ½ large)
- 2 garlic cloves, minced
- Salt & black pepper, to taste
- 1 ripe pear (slice a few pieces for glazing; chop the rest)
- 4 tbsp unsalted butter, divided
- 2 tbsp extra-virgin olive oil
- 1 small glass dry white wine (about ½ cup / 120 ml)
- ⅓ cup chopped walnuts
- 3 tbsp sugar (for glazing the pear slices)
- 2 cups freshly grated Parmesan
- Microgreens or alfalfa sprouts, for garnish
Helpful tools: A good Stainless Steel pan (like this one) will help your risotto cook evenly. And a wooden spoon (like this set) is perfect for that steady stirring, risotto loves.

Prep & Cook

Step 01
Glaze the pear slices: In a skillet, add the sugar and let it melt over medium heat.
Before it browns, slip in a few thin pear slices and glaze briefly on both sides. Transfer to a plate and reserve.

Step 02
Start the base: In a wide pan, heat the olive oil and 2 tbsp of the butter.

Step 03
Add the onion and cook until soft and translucent. Stir in the garlic for 30 seconds.

Step 04
Add the chopped pear: Sauté gently for 1–2 minutes so it softens slightly.

Step 05
Toast & lightly season the rice: Add the arborio rice and toast for 1–2 minutes. Season lightly with a pinch of salt and pepper (go easy—some vegetable broths are already salty).

Step 06
Deglaze with wine: Pour in the white wine and stir until it’s mostly absorbed.
Add the broth first: Stir in the 1 cup of warm vegetable broth a little at a time until absorbed.
Then continue with hot water: Keep a kettle/pot of previously boiled hot water nearby. Add one ladle at a time, stirring often; as each addition is absorbed, add more. Continue until the rice is creamy and al dente, about 18–20 minutes

Step 07
Finish & adjust: Stir in the remaining 2 tbsp butter and the Parmesan. Taste and adjust salt and pepper now.

Step 08
Serve with crunch: Spoon into warm bowls and top with the chopped walnuts.
Finish beautifully: Add the glazed pear slices, then garnish with microgreens or alfalfa sprouts. Serve immediately.
Secrets from Our Kitchen to Yours
- Don’t rush the broth: Slowly adding liquid makes the rice release its starch and turn creamy.
- Toast your rice: Giving the arborio a quick sauté before adding liquids deepens the flavor.
- Play with cheese: Swap Parmesan for Pecorino Romano if you want a sharper finish.
- More nuts? Yes, please: Toasted hazelnuts or almonds can easily replace walnuts for another risotto gourmet variation.
Serving Suggestions
This Pear Walnut Risotto Dish pairs beautifully with:
- A crisp green salad topped with shaved Parmesan.
- Honey glazed salmon or roasted chicken for a heartier dinner.
- A glass of the same white wine you used for cooking—no waste, only joy.
For dessert? Try our Passion Fruit Mousse or Papaya’s Cream Dessert for a sweet finish.
Put Your Spin on It
- Use blue cheese crumbles instead of Parmesan for a bolder flavor in this pear risotto.
- Swap pears for apples if that’s what you have on hand.
- Garnish with arugula instead of alfalfa sprouts for a peppery bite.
Tasty Thoughts
Risotto is always a dish that feels like you’ve gone the extra mile, even when it’s just a few pantry staples and one ripe pear. This pear risotto is cozy enough for a weeknight but elegant enough for guests. Trust me—when the walnuts crunch and that pear sweetness comes through, you’ll know why I love it so much.

Common Questions
Can I make pear risotto ahead of time?
Pear Risotto is best enjoyed fresh, but you can make it a couple of hours ahead and reheat gently with a splash of broth.
What type of pear is best?
Bosc or Bartlett pears work beautifully since they’re firm and hold their shape while cooking.
Can I make this risotto without wine?
Yes! Just replace the wine with extra broth and a squeeze of lemon for brightness.
Nutrition Notes
Curious about calories or carbs for this pear risotto recipe? You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to check with a registered nutritionist.
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Cozy Pear Risotto with Walnuts – A Comforting Dinner Idea
- Total Time: 40 minutes
- Yield: 4 servings
Description
This Pear Risotto is creamy, slightly sweet, and nutty with walnuts and Parmesan. Finished with glazed pear slices and fresh sprouts, it’s an elegant yet cozy dish perfect for any risotto dinner idea.
Ingredients
- 1 cup arborio rice
- 1 cup vegetable broth, kept warm
- 1 medium onion (or 1/2 large), finely chopped
- 2 garlic cloves, minced
- Salt & black pepper, to taste
- 1 ripe pear (a few slices reserved for glazing, rest chopped)
- 4 tbsp unsalted butter, divided
- 2 tbsp extra-virgin olive oil
- 1 small glass dry white wine (about 1/2 cup / 120 ml)
- 1/3 cup chopped walnuts
- 3 tbsp sugar (for glazing the pear slices)
- 2 cups freshly grated Parmesan
- Microgreens or alfalfa sprouts, for garnish
Instructions
- In a skillet, melt the sugar and glaze a few thin pear slices. Reserve.
- In a wide pan, heat olive oil and 2 tbsp butter. Add onion, then garlic.
- Add chopped pear, sauté briefly.
- Stir in arborio rice, lightly season with salt and pepper.
- Deglaze with wine; let it absorb.
- Add warm vegetable broth gradually until absorbed. Continue cooking with hot (previously boiled) water, ladle by ladle, until rice is creamy and al dente (18–20 minutes).
- Stir in remaining butter and Parmesan; adjust salt and pepper.
- Serve topped with walnuts, glazed pear slices, and garnish with microgreens or alfalfa sprouts.
Notes
Don’t rush the broth: Slowly adding liquid makes the rice release its starch and turn creamy.
Toast your rice: Giving the arborio a quick sauté before adding liquids deepens the flavor in this pear risotto.
Play with cheese: Swap Parmesan for Pecorino Romano if you want a sharper finish.
More nuts? Yes, please: Toasted hazelnuts or almonds can easily replace walnuts for another risotto gourmet variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Classic
Nutrition
- Serving Size: 200–220 g
- Calories: 520
- Sugar: 9 g
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg
Keep Cooking with Us
Loved this Pear Risotto? Here are more recipes you might enjoy:
- Simple Roasted Potatoes – a no-fuss side for any meal.
- Leek Risotto – another comforting risotto dinner idea.
- Oven Roasted Tri-Tip with Bold Flavor – hearty and satisfying, perfect alongside risotto.
Happy Cooking!
🧡 Mary and Fabi.