A pear risotto that is impossible to resist

When we think about it, pears are actually underused in desserts and cakes, let alone salty dishes.

During peak season in October and November, in addition to eating them fresh, consider adding them to compote and jam, or be a little bit more adventurous and try them in a salty version - risotto that will win you over!

Simple ingredients with the addition of fruit flavour are ideal for those who like to experiment, and we somehow feel that you are just that type of person.

Are you ready?

To begin with, prepare two pears that will do most of the work (taste and smell wise), and then do a little research into this recipe that could become one of your autumn favourites.

Instructions:

1. Sautée onions and garlic on a little bit of olive oil until translucent. Add rice and diced pears.
2. Add wine and allow the alcohol to evaporate completely. Add enough broth to just cover the rice, lower the heat to medium-low and allow to cook uncovered until it’s almost dry.
3. Season it with salt and pepper, and add lemon juice if desired.
4. Finish it with a lump of butter, grated parmesan and toasted pine nuts.

Want more recipes like this? Subscribe to our NEWSLETTER in which you will find at least one fruit combination each week!