Autumnal Pear And Balsamic Risotto Recipe

The Italian dish risotto elevates rice. Classic rice varieties cook with other ingredients to make a creamy, decadent dish. Risotto can be made in 15 minutes and doesn't require constant stirring, but some people avoid it because they think it's so complicated. 

1 pear 3 cups chicken or vegetable broth 1 tablespoon extra virgin olive oil ½ yellow onion, finely chopped ¾ cup Carnaroli or Arborio rice ¼ cup white wine 1 ½ tablespoons butter ¼ cup + 1 tablespoon grated Parmesan Balsamic vinegar, for topping



Peel, core, and dice pears. Reserve half the diced pear. Cover the other half of the diced pear in a small saucepan with water. 

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Simmer the water for 5-15 minutes over medium-low heat until tender.  Process, blend, or fork-mash the cooked pear. Set aside. 

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Heat broth in a saucepan to simmer. Cover and lower the heat to keep the broth simmering during risotto making. 

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Pour oil into a large saucepan and heat on medium. Once hot, sauté onion for 5-6 minutes until translucent. 

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Stir oil into rice. Stir frequently during 2-4 minutes of toasting. Add the wine and stir frequently until it evaporates, 1-2 minutes. 

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Pour 2 ladles of hot broth over the rice, barely covering it. Stir well. Stir frequently and simmer the rice until the broth is absorbed. 

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After 15-18 minutes, the rice should be cooked but al dente. Remove the pan from heat and add the pear puree, butter, and Parmesan. 

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Sprinkle remaining diced pear on top of risotto in wide, shallow bowls and drizzle with balsamic vinegar. Serve now.

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Mushroom And Walnut Stromboli Recipe 

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