Risotto with Cheese and Pear
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 firm Pear
- 1 shallot (finely chopped)
- 4 Tbsps butter
- 500 Arborio rice
- 1 ½ liters Vegetable broth
- 250 grams Gorgonzola
- 1 Tbsp lemon juice
- 2 Tbsps marjoram
- salt
- peppers (freshly ground)
Preparation steps
1.
Peel pears, halve and core. Cut into wedges and sprinkle with lemon juice.
2.
Heat butter in a pan, saute shallot until translucent. Add pears and rinsed risotto rice. Add hot broth and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
3.
Shred cheese coarsely, fold into risotto. Add marjoram and season with salt and pepper. Place into bowls and serve.
