Risotto with Gorgonzola, pear and walnuts

Ingredients for 4 servings:

• 1 tbsp olive oil
• 1 tbsp butter
• 150 g risotto rice
• 100g Gorgonzola
• 1 handful of walnuts
• 1 m.-sized pear(s)
• 2 m.-large shallot(s)
• 500 ml vegetable stock
• 1 tbsp parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

from South Tyrol

Heat olive oil and butter in a pan and sauté the finely chopped shallots. Add the risotto rice and stir it in with the fat. Gradually add the warm vegetable stock. The rice needs 20 minutes to cook. Finally, stir in the diced ripe pear, chopped walnuts, Gorgonzola, and chopped parsley. Let it rest briefly and then serve.