Recipe: Yummy Pear and cheddar risotto

Pear and cheddar risotto. Our lactose free brown rice risotto made with Cabot Seriously Sharp Cheddar, herbs and sweet peas is creamy, rich and filling, just like traditional risottos, but with a minimal amount of stirring and I tried this recipe without using cheddar and with adding mushrooms. Melt the butter in a saucepan over medium heat and stir in the rice. Little toastie sandwiches, filled with melting Irish Cheddar and piquant pickled pears, are (adorably) presented right in their own hollowed out bread loaf.

Cook until the syrup takes a golden colour. Add the pears and bring to a boil. Sauté until the pears are translucent and the liquid is very syrupy. You can cook Pear and cheddar risotto using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of Pear and cheddar risotto

1. You need 120 g of risotto rice (Arborio or Carnaroli).
2. You need 1 of Conference pear.
3. Prepare 1 of onion.
4. You need 50 g of mature cheddar.
5. Prepare 1 l of hot vegetable stock.
6. Prepare Half of a glass of ale (or cider?).
7. You need of lemon zest or lemon thyme.
8. It's of Olive oil.
9. You need of Salt and pepper.

Spoon into the crust and let cool completely. Risotto is an easy, cheap meal for family and friends. Enjoy this vegetarian version made with mature farmhouse Cheddar cheese. We earn a commission for products purchased through some links in this article.

Pear and cheddar risotto instructions

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..

This is a fun rice dish that was inspired by a road trip through Wisconsin. I made this risotto in my soapstone pot from Uncommon Goods (thank you to the brand for sending these goodies to me!) and I know it sounds silly, but cooking in this pot makes me feel super rustic and way happier than cooking in a regular saucepan. Sweet ripe pear matched with the delicate saltiness of prosciutto defines this creamy risotto that goes well with any roast meat or poultry. Pungent, crispy fried sage leaves give a special finishing touch to this dish. Pears and Stilton are a match made in heaven.