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Red Pear Risotto with Gorgonzola and Sage

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main
Cuisine: Italian
Servings: 4
Author: Suzanne Cowden


  • Risotto
  • 5 cups low sodium chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • 1/3 cup minced onion
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 2 to 3 tablespoons chopped fresh sage
  • 4 ounces Gorgonzola cheese crumbled (about 2/3 cup)
  • 2 ripe red pears unpeeled, halved, cored, and diced
  • salt and pepper to taste
  • For Serving
  • red pear slices
  • fresh sage leaves chopped or or left whole, if small
  • crumbled Gorgonzola cheese


  • Bring broth to a simmer in a saucepan, reduce heat to low to keep mixture warm.
  • Heat butter in a large, deep skillet over moderate heat. Add onion, stirring until it begins to soften, about 2 minutes, taking care not to brown it.
  • Add rice and stir until grains are coated and begin to look translucent, about 2 minutes.
  • Add wine and stir until it is completely absorbed. Pour in about 2/3 of the simmering broth, stir well, and cover. Cook for 18 to 20 minutes, until rice is tender but still firm and the risotto is creamy, lifting the lid occasionally to stir and add broth if the mixture starts to look dry.
  • Remove lid and mix in sage, to taste, adding broth as needed. Cook uncovered for a few more minutes until rice is just tender. Stir in Gorgonzola and pear, mixing gently until the cheese melts and the pear is heated through. Season with salt and pepper to taste.
  • Serve and garnish with pear slices, fresh sage, and crumbled Gorgonzola.