Stilton and Pear Risotto

Stilton and Pear Risotto

A marriage of flavours that are guaranteed to tickle your taste buds!

Ingredients
  • 1L vegetable stock
  • 250ml dry white wine
  • 1 stick celery chopped
  • 1 shallot finely chopped
  • 30ml olive oil
  • 1 measuring cup Arborio rice
  • 30g chopped fresh sage
  • 110g stilton - crumbled
  • 1 ripe unpeeled pear, halved, cored, diced
  • Salt and black pepper to taste

Method

  1. Press the RISOTTO button
  2. Heat the oil and add the rice, celery and shallot and cook until the rice begins to turns translucent
  3. Add the wine and simmer until almost absorbed
  4. Add the stock to the rice, then place the lid on the pot, allowing to simmer
  5. When the liquid is nearly absorbed add the sage, stilton and pear
  6. Cook on until cheese melts, about 1 minute
  7. Season generously with salt and pepper