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Vegetarian, Italy

Gorgonzola and pear risotto

Gorgonzola and pear risotto is a creamy Italian dish for 4 people, ready in 40 minutes, with medium difficulty, for about €3.40 per person. The key to success is stirring in the gorgonzola off the heat so it melts smoothly, and adding the hot broth one ladle at a time.

A really creamy gorgonzola risotto with diced pear and crunchy walnuts, a true Italian bistro dish.

Gorgonzola and pear risotto
Total time
40 min
Difficulty
Medium
Cost per person
€3.40
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This risotto plays on a simple contrast, gorgonzola brings a sharp salty punch, pear answers with juicy sweetness, and walnuts add the crunch that creamy rice usually lacks. It feels more like something you'd order at an Italian bistro than a classic risotto, with a balance that surprises on the first bite and then just makes sense.

It's a good dish for a quiet Sunday evening without kids at the table, or for guests who enjoy something a bit different. You need to stay near the stove while the rice cooks, so save it for a moment when you can actually linger in the kitchen.

The ingredients

4 people

Pantry

  • Arborio riceoften in the pantry 320 g
  • Walnut halves 40 g
  • Dry white wineoften in the pantry 10 cl
  • Vegetable brothoften in the pantry 1.2 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Gorgonzola 150 g
  • Grated Parmesan 40 g
  • Butter 30 g

Fruits and vegetables

  • Ripe but firm pear 2
  • Onion 1

Allergens Lactose, Tree nuts

The step by step recipe

  1. Peel the pears, cut them into small cubes and brown them for 3 minutes in a knob of butter. Set aside. 3 min

    An overripe pear turns to mush, so pick one that still feels firm.

  2. Sweat the chopped onion in the remaining butter, add the rice and toast it for two minutes. 2 min

    The rice is ready for the wine once the edges of the grains turn translucent.

  3. Pour in the white wine, then add the hot broth one ladle at a time, stirring until the rice is tender. 17 min

    Taste a grain at 15 minutes, it should still be slightly firm in the center.

  4. Off the heat, add the gorgonzola in pieces and the Parmesan, stir and let it rest for a moment. 2 min

    If the risotto is too thick, loosen it with a ladle of broth.

  5. Serve with the diced pear and crushed walnuts on top.

    Dry toast the walnuts for 2 minutes, they taste much better that way.

Our tips to get it right

  • Keep your broth hot from start to finish, a cold broth stops the cooking and drags out the whole process.
  • Stir the risotto often but not constantly, too much stirring releases excess starch and makes the rice gluey instead of creamy.
  • Pick a dolce gorgonzola rather than a piccante one if you want a milder, more melting flavor.

The variations

  • Swap the pear for a firm apple like Granny Smith for a sharper, tangier version.
  • For a milder blue cheese flavor, use something softer than gorgonzola, like a mild blue or Fourme d'Ambert style cheese.
  • To save time, use pre-chopped walnut pieces instead of whole halves you crush yourself.

What to serve it with

  • A lemony arugula salad
  • A glass of dry white wine
  • Light bruschetta as a starter

Storage

This risotto keeps for 2 days in the fridge in a sealed container. It doesn't freeze well, the rice turns mushy once thawed. Reheat gently in a pan with a splash of broth to bring back the creaminess.

Questions about this dish

Can I use a different rice instead of arborio?

Carnaroli works just as well, it releases starch the same way. Avoid long grain rice, it will never give you the creamy texture a risotto needs.

Can I make this risotto ahead of time?

Risotto tastes best eaten right away, since it loses its creaminess as it cools. You can cook the rice about three quarters of the way and finish it just before serving.

Why do you add the gorgonzola off the heat?

Too much heat makes gorgonzola split and turn grainy instead of melting into a sauce. Adding it off the heat lets the rice's residual warmth melt it gently.

Can I make this risotto without white wine?

Yes, replace the wine with the same amount of broth plus a splash of lemon juice. The flavor will be slightly less complex but the texture stays the same.

How long does it take to make a gorgonzola and pear risotto?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a gorgonzola and pear risotto?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a gorgonzola and pear risotto cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Always check the labels of the products you buy.

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