Brussels sprout and pear risotto

Ingredients for 4 servings:

• 1 liter of broth
• 3 tbsp olive oil
• 2 onions
• 220 g risotto rice
• 100 ml white wine
• 1 bay leaf
• 400 g Brussels sprouts
• 100 g sweet Gorgonzola
• 1 tbsp butter, cold
• 1 pear(s)
• some salt
• some pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

fruity, tart autumn risotto

Finely dice the Brussels sprouts, pear, and Gorgonzola. Heat the broth. Heat the oil in a wide saucepan. Sauté the onions, add the rice and sauté briefly, then deglaze with wine. Add the bay leaf, salt, and pepper. Gradually add the hot broth and simmer for about 10 minutes, stirring constantly. Add the Brussels sprouts and simmer for another 10 minutes, stirring continuously. After the cooking time, remove the bay leaf and remove the pan from the heat. Stir in half of the Gorgonzola and the butter. Season the risotto again to taste. Serve in warmed bowls with the remaining cheese and the pear cubes. 465 kcal per serving.