Pear and cheddar risotto
Pear and cheddar risotto

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, pear and cheddar risotto. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Pear and cheddar risotto A tribute to Somerset! Had a masterclass in chopping onions and talked about risotto a lot today. Pear and cheddar risotto step by step. Fry the onions for a few minutes on low heat.

Pear and cheddar risotto is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Pear and cheddar risotto is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook pear and cheddar risotto using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Pear and cheddar risotto:
  1. Get 120 g risotto rice (Arborio or Carnaroli)
  2. Prepare 1 Conference pear
  3. Prepare 1 onion
  4. Prepare 50 g mature cheddar
  5. Take 1 l hot vegetable stock
  6. Make ready Half a glass of ale (or cider?)
  7. Prepare lemon zest or lemon thyme
  8. Make ready Olive oil
  9. Get Salt and pepper

Cook gently until the onion is soft. Add the rice and stir, then add the cider. Stir gently until all the cider has been absorbed. Add the stock and simmer until the rice is cooked.

Steps to make Pear and cheddar risotto:
  1. Chop the onion finely.
  2. Heat 2-3 tablespoons of olive oil in a non stick pan and add a pinch of salt. Fry the onions for a few minutes on low heat.
  3. In the meantime, chop the pear in 1 cm cubes. Once the onions are golden, add the pears to the pan.
  4. After a couple of minutes, add the rice and toast it for one minute or so mixing continuously.
  5. Remove from heat to cool down the pan. Then add the ale and mix until it stops sizzling. Return the pan on the hob, on low heat.
  6. Start adding stock, one ladleful at a time while stirring the risotto.
  7. Guess what…keep stirring! And adding more stock when the risotto gets dry. It should simmer and be moist - you'll see the starch come out and look creamier the more you stir.
  8. It should take about 20 minutes to cook, but you're the best judge. Keep it al dente!
  9. Remove from heat, add grated cheddar and lemon zest or lemon thyme. Mix well. Season with salt, pepper and olive oil.

Stir gently until all the cider has been absorbed. Add the stock and simmer until the rice is cooked. It should absorb all the moisture. Add the slices of pear and crumble in. Heat the butter and oil in a wide pan and add the shallots.

So that is going to wrap it up for this exceptional food pear and cheddar risotto recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!