Pear and Gorgonzola Risotto

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 1 garlic clove(s), optional
• oil
• 2 small pears
• 2 cups risotto rice
• Vegetable broth as required, home-cooked or from stock cubes
• ½ liter white wine
• 2 handfuls of walnuts
• 80 g Gorgonzola
• salt and pepper
• Thyme and/or rosemary, optional
• Butter, optional
• Parmesan, freshly grated, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegetarian

Peel and dice the onion and, if desired, a clove of garlic. Sauté in oil. After a while, add the risotto rice and sauté until translucent. Gradually deglaze with white wine and hot stock, stirring regularly—just like you would with a traditional risotto. Season to taste. Meanwhile, dice the pears and add them about halfway through the cooking time, allowing them to cook. Meanwhile, chop and toast two handfuls of walnuts. Also, chop the Gorgonzola. When the risotto and pears have reached the desired consistency, fold in the walnuts and cheese. Add butter and Parmesan cheese, if desired, and let stand briefly.