Gorgonzola and Red Pear Risotto

1. 1

   Bring vegetable broth and white wine to simmer in heavy small saucepan over medium heat.

2. 2

   Reduce heat to low; keep mixture warm.

3. 3

   Heat oil in heavy medium saucepan over medium heat.

4. 4

   Add rice and saute until translucent, about 2 minutes.

5. 5

   Add all but 1/2 cup broth mixture to rice.

6. 6

   Simmer uncovered 15 minutes, stirring often.

7. 7

   Mix in sage.

8. 8

   Cook until rice is tender but still firm to bite and risotto is creamy, adding remaining broth mixture 1/4 cupful at a time if risotto is dry, about 5 minutes longer.

9. 9

   Mix in Gorgonzola and pear.

10. 10

    Cook until cheese melts and pear is heated through,about 1 minute.

11. 11

    Season with salt and generous amount of pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.