Pear and Gorgonzola Risotto

Pear and Gorgonzola Risotto

4.0 42 évaluations

Préparation 20min

Total 30min

6 portions

Ingrédients

onions quartered
60 g
extra virgin olive oil
30 g
risotto rice
350 g
dry white wine
50 g
liquid vegetable stock boiling
800 g
fine sea salt or to taste
½ tsp
ground black pepper or to taste
1 pinch
Gorgonzola cut in small pieces
200 g
pears peeled and cut in pieces (1 cm)
200 g
butter, unsalted
30 g

Niveau

facile

Infos nut. par 1 portion

Protides 7.7 g

Calories 1182 kJ / 283 kcal

Lipides 19.36 g

Glucides 19.1 g

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Également présenté dans

Risotto 9 Recettes
Royaume-Uni et Irlande

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