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South African Pear, Gorgonzola and Butternut Risotto

South African Pear, Gorgonzola and Butternut Risotto

South African pears add a delicious flavour to this vegetarian risotto.

Course lunch, Main Course
Cuisine African, british, French, Italian
Keyword Pears, Risotto
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4
Author South African Fruit

Ingredients

  • 2 tbsp olive oil
  • 300 g risotto rice
  • 300 g prepared butternut squash chopped into small chunks (about 1cm)
  • 100 ml dry white wine
  • 1 litre gluten-free vegetable stock
  • 1 tbsp chopped fresh sage or thyme
  • 1 South African pear cored and thinly sliced
  • 1 lemon finely grated zest
  • 40- g finely grated Parmesan cheese
  • 250 g Gorgonzola
  • South African pear slices and a few sage or thyme leaves for garnish

Instructions

  1. Heat the oil in a large saucepan or deep-sided frying pan. Add the rice and butternut squash and cook over a low heat for 2-3 minutes, stirring constantly.  Take care that the rice doesn’t burn!

  2. Pour in the wine and allow it to bubble up and evaporate.

  3. Pour about one third of the stock into the pan and cook the risotto over a low heat, stirring often, until the liquid has almost been absorbed. Gradually add the remaining stock and continue to cook gently until it has all been absorbed, and the rice is swollen and tender. This will take about 25-30 minutes.

  4. Add the sage or thyme, South African pear slices, lemon zest and Parmesan. Cook, stirring, for another 2-3 minutes. Serve each portion topped with a generous slice of Gorgonzola, garnished with pear slices and sage or thyme.

  5. Cook’s tips: Risotto has to be cooked slowly so that the rice gradually absorbs the liquid to become creamy and delicious – choose Italian arborio or carnaroli rice for the best result.