Risotto with pears and blue cheese

Today is going to be extraordinary for once. Risotto with pears, blue cheese and walnuts, prepared with the noble Carnaroli rice. Risotto is one of the royal classes of Italian cuisine and has its origins in northern Italy. It is characterized by its creamy consistency and its ability to perfectly absorb the flavors of the ingredients. A crucial role in the preparation of a great risotto is the choice of rice variety.

Carnaroli rice, also known as the “king of rice”, is one of the best rice varieties for risotto. It is characterized by its ability to absorb a lot of liquid without losing its shape. This gives the risotto a particularly creamy consistency. In addition to Carnaroli, there are other popular risotto rice varieties such as Arborio and Vialone Nano, each with its own specific characteristics.

The combination of sweet pears, tangy blue cheese and crunchy walnuts with the creamy risotto is a real treat for the palate. Each component adds to the harmony of this dish and gives it a balanced flavor palette.

I love trying out new flavor compositions. In this risotto, we completely omitted the usual parmesan and replaced it with blue cheese. A real treat and simply something different!

Preparation time: 40 minutes




300 g risotto rice

1 onion

white wine

1 liter of vegetable broth

100 g butter



150 g blue cheese

1 pear

a handful of walnuts




  1. Peel the onion, cut into small pieces and roast until transparent.
  2. Add the risotto rice, stir and fry lightly.
  3. Deglaze with the white wine.
  4. Stir the risotto regularly over medium heat, gradually adding the soup. After about 20 minutes, the risotto is al dente.
  5. Peel and core the pear and cut it into small pieces. Fold into the risotto.
  6. Cut the blue cheese into small pieces and add to the risotto.
  7. Chop the walnuts coarsely and add them to the risotto as well.
  8. Let the risotto stand for 5 minutes.
  9. Stir in the remaining butter at the end.
  10. Arrange the risotto on a plate. Garnish with blue cheese, nuts and pears.