Walnut risotto with pear and thyme

Ingredients for 4 servings:

• 5 stalk(s) Celery
• 250 g risotto rice
• 50 g walnuts, chopped
• 1 liter vegetable broth
• 1 shallot(s), finely chopped
• 100 ml white wine
• 60 g butter
• 1 pear(s)
• 16 stalks thyme, fresh
• 100 g cheese (Taleggio)
• 2 tbsp olive oil
• some salt
• some pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Toast the walnuts without oil in a non-stick pan and then set aside on a plate. Clean and finely chop the shallot and celery. In a large saucepan, melt 40g of butter with the olive oil and sauté the shallot and celery for about 1 minute. Then add the rice and a little more butter, if desired, and sauté everything for about 1 minute, stirring constantly. Then deglaze with white wine and continue to simmer. Gradually add the vegetable stock until the rice is cooked. At the same time, cut the pear into 1cm pieces and fry in a pan with the thyme and 20g butter for about 5-10 minutes. When the rice is cooked and there is no liquid left, stir in the finely chopped cheese until most of it has melted. Then fold in the pear and thyme mixture and the walnuts. Season with salt and pepper and serve.