“Picking this up in Vegetarian Living Magazine, I found it the perfect solution for the multitude of pears we get at this time of year”.
- 2 tbsp olive oil
- 25g unsalted butter
- 1 onion, peeled and finely chopped
- ½ celery stick, finely chopped
- 350g risotto rice
- 1.5 litres chicken or vegetable stock
- 185ml white wine
- 55g parmesan cheese, grated
- 100g rocket
- 2 ripe pears, unpeeled, cored and cut into small cubes
- sea salt and freshly ground black pepper
Put the olive oil and butter into a thick-bottomed pan and place over a low heat. Once the butter has melted, add the onion and celery and cook them nice and slowly for around 15 minutes until soft but not coloured.
Now add your rice and fry over a moderate heat while you warm up your stock. When the rice starts looking translucent it means that the creamy starch is ready to be released, so add the wine in one go and keep stirring until it has been absorbed.
Turn down the heat a bit and add the hot stock one ladleful at a time, allowing most of it to be absorbed before you add the next one.
Cook until the rice is tender but still has some bite. Add a couple of pinches of salt and lots of pepper. Stir in the grated Parmesan cheese, then the rocket, and then, at the last minute, the pear. Serve immediately.
Source : Vegetarian Living Magazine, July 2011
Servings/Yield : 4 Servings
Difficulty : Easy
Course : Main
(1 votes, average: 4.00 out of 5)
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