Ingredients
- 2 Firm Sweet Sensation pears (almost ripe)
- 350g risotto Rice
- 100g Parmesan cheese
- 100ml dry white wine
- 2 Onions
- 2 stock cubes
- 4 tbsp Olive oil
- 1 tbsp Lemon juice
- 1½ tbsp butter
- Salt and pepper
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Step 1
Bring 1 litre of water to the boil, add the stock cubes and stir until dissolved.
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Step 2
Peel and finely chop the onion.
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Step 3
Heat the oil in a large frying pan and gently fry the onion for 3-5 minutes. Add the rice and heat over a medium fire until translucent. Add the wine and continue to stir until it has been absorbed by the rice.
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Step 4
Add the stock, one ladle at a time, continually stirring and waiting until the stock has been fully absorbed before adding any more.
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Step 5
Add the remaining stock in this manner until the rice has been cooked 'al dente' (about 20 minutes). When done, the risotto should be creamy but not mushy.
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Step 6
While the risotto is cooking, peel the pears, remove the cores and cut into cubes. Sprinkle the pears with lemon juice to prevent discolouration.
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Step 7
Heat the butter in a frying pan and briefly sauté the pears.
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Step 8
Add the hot pears and Parmesan cheese to the risotto and season with salt and pepper.
