Caramelised Pear Risotto with Bacon & Gouda
with mushrooms, walnuts & parsleyCalories
:
799 kcalProtein
:
24g proteinDifficulty
:
EasyExtra Veggies
Allergens:
- Noten
- Walnoten
- Melk (inclusief lactose)
- Gluten
- Mosterd
- Soja
- Gerst
- Noten
- Pinda's
- Sesamzaad
- May contain traces of allergens
- Mosterd
- Soja
Caramelising the pear in this recipe turns it soft and golden, and brings out its natural sweetness; this way, it pairs wonderfully with nuts, salads, and savoury meals.
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, Pinda's, Sesamzaad, May contain traces of allergens, Noten, Walnoten)
40 g
Bacon lardons
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
5 g
Worcestershire sauce
(Contains: Mosterd, Soja, May contain traces of allergens, Gluten, Mosterd, Soja, Gerst)
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)3345 kJ
Calories799 kcal
Fat38.5 g
Saturated Fat15.2 g
Carbohydrate91.4 g
Sugar18.4 g
Dietary Fiber6.7 g
Protein24 g
Salt3 g
Potassium562.5 mg
Calcium22.8 mg
Iron0.6 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.
Utensils
•Sautépan or large frying pan
•Large Frying Pan
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 bacon lardons 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 bacon lardons.
- Garnish with the parsley to finish.
