Pear and cheddar risotto
Pear and cheddar risotto

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, pear and cheddar risotto. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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.

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

To get started with this recipe, we must first prepare a few components. You can have pear and cheddar risotto using 9 ingredients and 9 steps. Here is how you can achieve that.

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

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.

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.

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