Pear and Parmesan Risotto

Name: Pear and Parmesan Risotto
Ingredients: 45 ml (3 tablespoons) butter; 15 ml (1 tablespoon) olive oil; 1 onion, finely chopped; 500 ml (2 cups) arborio rice; 125 ml (1/2 cup) dry white wine; 3 pears, washed and roughly chopped; 1,5-liter chicken stock; salt and ground black pepper to taste; 60 ml (4 tablespoons) Parmesan cheese, grated

One of the best things about risotto is that it can be made with practically any kind of flavouring ingredients: vegetables, meats, cheese and even fruit. We just love this pear risotto and it tastes great served with roast chicken.

Published 21 March 2021

Method

Melt 2 tablespoons of butter and add the olive oil. Add the onion and cook for 5 minutes.
Add the rice and stir for 2 minutes, until it is heated and coated with butter. Add the wine and cook, stirring, until it is absorbed. Add the pears and cook for 1 minute.
Add the hot chicken stock, a ladleful at a time, stirring constantly and making sure the stock has been absorbed before adding more. The rice will be ready after about 25 minutes.
Add the remaining butter and Parmesan cheese to the risotto and serve at once.