Cheese and Pear Risotto

Ingredients

• 2 firm pears
• 1 shallot (finely chopped)
• 4 tbsp butter
• 500 g risotto rice
• 1.5 l vegetable broth
• 250 g Gorgonzola cheese
• 1 tbsp Lemon Juice
• 2 tbsp marjoram leaves
• Salt
• ground pepper

Instructions

1. 1.

   Peel, core, and slice the pears into wedges; drizzle with lemon juice.

2. 2.

   Sauté the shallot in butter until translucent; add the pears and washed risotto rice. Gradually stir in warm broth, continuously stirring, until the broth is absorbed and the rice is cooked.

3. 3.

   Coarsely crumble the cheese, fold it into the risotto, mix in marjoram, and season with salt and pepper.