Pear risotto

back to recipe overview 4 pers. 30 min.
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  • 2 Firm Sweet Sensation pears (almost ripe)
  • 350g risotto Rice
  • 100g Parmesan cheese
  • 100ml dry white wine
  • 2 Onions
  • 2 stock cubes
  • 4 tbsp Olive oil
  • 1 tbsp Lemon juice
  • 1½ tbsp butter
  • Salt and pepper
  • Step 1

    Bring 1 litre of water to the boil, add the stock cubes and stir until dissolved.

  • Step 2

     Peel and finely chop the onion.

  • Step 3

    Heat the oil in a large frying pan and gently fry the onion for 3-5 minutes. Add the rice and heat over a medium fire until translucent. Add the wine and continue to stir until it has been absorbed by the rice.

  • Step 4

    Add the stock, one ladle at a time, continually stirring and waiting until the stock has been fully absorbed before adding any more.

  • Step 5

    Add the remaining stock in this manner until the rice has been cooked 'al dente' (about 20 minutes). When done, the risotto should be creamy but not mushy.

  • Step 6

    While the risotto is cooking, peel the pears, remove the cores and cut into cubes. Sprinkle the pears with lemon juice to prevent discolouration.

  • Step 7

     Heat the butter in a frying pan and briefly sauté the pears.

  • Step 8

    Add the hot pears and Parmesan cheese to the risotto and season with salt and pepper.