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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 g fresh 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 bunch of fresh thyme tips and extra-virgin olive oil, to serve
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    Preparation
  • 8
  • 9
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Recipe's preparation

  1. 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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Tip


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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