Caramelised Pear Risotto with Guanciale & Gouda
with mushrooms, walnuts & parsleyCalories
:
908 kcalProtein
:
22g proteinTotal
:
30 minutesDifficulty
:
EasyNew Ingredient
Allergens:
- Noten
- Walnoten
- Melk (inclusief lactose)
- Gluten
- Mosterd
- Soja
- Gerst
- Noten
- Pinda's
- Sesamzaad
- May contain traces of allergens
- Mosterd
- Soja
There is a new ingredient in your box! Guanciale is a traditional Italian speciality made from pork cheek. It is richer in flavour than regular bacon and provides a smooth, smoky finish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Red onion
½ piece
Garlic
75 g
Risotto rice
125 g
Mushrooms
½ piece
Pear
5 g
Fresh curly parsley & thyme
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
5 g
Worcestershire sauce
(Contains: Gluten, Mosterd, Soja, Gerst May be present: Mosterd, Soja)
40 g
Guanciale
Not included in your delivery
300 milliliters
Low sodium chicken stock
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3800 kJ
Calories908 kcal
Fat52.1 g
Saturated Fat20 g
Carbohydrate90.9 g
Sugar18 g
Dietary Fiber6.6 g
Protein22 g
Salt2.9 g
Trans Fat0.2 g
Potassium672.9 mg
Calcium27 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Prepare the stock.
- Chop the onion and crush or mince the garlic.
- Heat a drizzle of olive oil in a large deep frying pan over medium-high heat. Fry the onion and the garlic for 1 - 2 minutes.
- Add the risotto rice and toast the grains for 1 minute.
2
- Deglaze with the stock.
- Simmer over medium heat, uncovered and stirring regularly, for 20 - 25 minutes, or until the stock is completely absorbed and the risotto has a creamy consistency.
3
- Heat a clean large frying pan over medium-high heat and fry the guanciale for 5 - 7 minutes, then remove from the pan and set aside.
- Meanwhile, slice the mushrooms.
- Discard the thyme stalks and finely chop the leaves.
4
- In the same pan, fry the mushrooms with the thyme for 3 - 4 minutes.
- Season to taste with salt and pepper, then transfer to the risotto and mix well to combine.
- Peel and core the pear, then thinly slice the flesh.
5
- Melt a knob of butter in the same pan over medium-high heat. Fry the pear with the walnuts for 3 minutes.
- Scatter over the sugar and allow the pear to lightly caramelise for 2 - 3 minutes.
- Finely chop the parsley in the meantime.
6
- Stir the cheese and the Worcestershire sauce into the risotto.
- Serve the risotto on deep plates, topped with the pear, the walnuts and the guanciale.
- Garnish with the parsley to finish.
