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

Units Scale

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

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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