Risotto with pears
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An easy risotto recipe with pears: learn how to prepare a vegan dish with this step-by-step recipe for the perfect Italian risotto with a twist.
18 March, 2014
ingredients
Shallots
30 g
Pears
100 g
Extra virgin olive oil
Rice vinegar
200 g, Italian Carnaroli variety
White wine
60 ml, dry
Vegetable stock
600 ml, warm
Soy cream
60 g
Salt
1 pinch
Pepper
1 pinch
Nutritional yeast flakes
1 pinch
Preparation
For a good risotto use an italian rice as carnaroli or arborio quality. We suggest to don't prepare this recipe with an Asian rice.
Slice the shallot and pour it in a pan with the extra virgin olive oil. Cook the shallots in the oil for 2 minutes then add the rice. Heat the rice for 3 or 4 minutes, then add the diced pears and white wine.
Let simmer over a low heat until the wine is completely absorbed.
Pour the vegetable stock, a bit at a time, stirring constantly and gently, until the rice has absorbed it completely.
Add a pinch of salt and pepper, stir and turn off the heat. Pour the cream, stir and let stand for 2 minutes.
Serve with a dash of nutritional yeast flakes.
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