Caramelised Pear Risotto with Bacon & Gouda
with mushrooms, walnuts & parsley
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
