Risotto with Gorgonzola and Pear

HOTPAN: Serves 4 as a main 

INGREDIENTS

  • 250g risotto rice
  • 1 onion - peeled and finely chopped
  • 1 garlic clove - peeled and finely chopped
  • 1 vanilla pod - halve and scrape out the seeds with a teaspoon
  • 2 tbsp olive oil
  • 200 ml white wine
  • 1 l vegetable bouillon
  • 4 small pears
  • 1 squirt lemon juice
  • 1 tsp butter
  • 100 g Gorgonzola
  • 1 bunch thyme
  • Salt, pepper

 

METHOD

  • Heat the olive oil in the Hotpan. Lightly fry the chopped onion and garlic. 
  • Add the rice, coat with oil and stir together.
  • Add the white wine and heat to reduce. 
  • Add the vanilla seeds and the pod.
  • Add the vegetable stock and bring to the boil whilst stirring. Close the Hotpan, place in the thermal holder and allow to soft cook in it for approx. 20 minutes. During this time do not open the lid. 
  • Wash the pears and dice finely, mix with a little lemon juice to stop them browning. 
  • Heat the butter in a small pan; lightly fry the diced pear in it. Put on one side.
  • Open the Hotpan lid and place the pan back on the hob. Crumble the Gorgonzola into the risotto and bring to the boil once more until the rice is cooked al dente and the Gorgonzola has melted. 
  • Season to taste with salt and pepper. Stir the diced pears in to the risotto. 
  • Serve the risotto with fresh thyme leaves.



Source: www.foodlovin.de