Blue cheese and Pear Risotto by Bianca. A Thermomix <sup>®</sup> recipe in the category Pasta & rice dishes on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Blue cheese and Pear Risotto

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Ingredients

3 ripe commis pears, trimmed, peeled and cored
4 tbsp honey, for drizzling
50 gfresh parmesan cheese (or to taste), cubed
50 g olive oil
1 large onion, peeled and halved
2 cloves garlic, peeled
2 sticks celery, roughly chopped
400 g arborio rice
200 g dry white wine
1000 g water
2-3 tbsp TM vegetable stock
150 g Gorgonzola cheese, crumbled
Small bunchof fresh thyme tips and extra-virgin olive oil, to serve

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6

10min

Preparation 10min

Baking/Cooking
7

Preparation
8
- Recipe is created for
  TM 31
9

Recipe's preparation

Preheat the oven to 200C. Cut the pears in half lengthways and slice each half lengthways into 4-5. Place onto a baking tray, drizzle with honey and place into the oven for 15 minutes until softened and coloured around the edges. Remove and set aside to cool.

1. Add parmesan to TM bowl and grate for 10 seconds on speed 9. Remove and set aside

2. Wash and dry bowl then add celery, onion and garlic and chop for 3 seconds on speed 6-7.

3. Add oil and saute for 3 minutes/100C/Speed 1.

4. Add rice and wine and saute for 2 minutes/100C/Reverse + speed soft

5. Add water and stock and cook for 16-17 minutes/100C/Reverse + speed soft

6. Place in Thermoserver and stir in baked pears, blue cheese and parmesan. Place lid back on and allow to rest for 5 minutes.

7. Garnish with an extra grating of parmesan, crumbled gorgonzola, a drizzle of good extra-virgin olive oil and thyme leaves.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.