Risotto con pere e noci
200g risotto rice
2 pears, peeled and cubed and sprinkled with lemon juice to stop them going brown.
50g walnuts, broken up
1 small white onion, finely chopped
1 glass of dry white wine
Salt and pepper
Stock made with vegetable stock cube,
Gently cook the onionin the olive oil until translucent. Add the rice and stir well then sprinkle over the white wine and stir until the alcohol has evaporated. Add the hot stock and when the rice is cooked stir in the drained pears. Stir well and then remove from the heat. Add the walnuts and pepper and salt to taste. Serve with grated cheese to taste and a green salad.