Pear & Pecan Risotto With Orchard Salsa

‘What is Paradise, but a garden an Orchard full of Trees & Herbs and nothing there but Delights’ - William Lawson

For me there is nothing truer. An Orchard, however small is a place of wonder, a playground back from when I was young. Trees to climb, sweet, nectar laden fruits to enjoy and nothing but the sound of birds and insects and the smell of Petrichor to fill my nose.

I can’t help but feel a twinge of sadness when I see children forgo this in favour of technology, it just isn’t right….

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risottto, winter risotto, fall recipes, pear recipes, comfort food , fall risotto, rice dishes

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Author: Suze Morrison

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Pear & Pecan Risotto With Orchard Salsa

Prep time: 30 MinCook time: 17 MinTotal time: 47 Min

‘What is Paradise, but a garden an Orchard full of Trees & Herbs and nothing there but Delights’ - William LawsonFor me there is nothing truer. An Orchard, however small is a place of wonder, a playground back from when I was young. Trees to climb, sweet, nectar laden fruits to enjoy and nothing but the sound of birds and insects and the smell of Petrichor to fill my nose.I can’t help but feel a twinge of sadness when I see children forgo this in favour of technology, it just isn’t right….

Ingredients

Orchard Salsa

• 1 Pear, cored & finely diced
• 1 Apple, cored & finely diced
• 1 Shallot, finely sliced
• 2 tbsp Cider Vinegar
• 1 tbsp Lemon Juice
• 3 tsp Golden Caster Sugar
• ¼ tsp Salt

Pear & Pecan Risotto

• 100g Pecans, toasted & roughly chopped
• 1 tbsp Olive Oil
• 100g Unsalted Butter
• 1 Medium Onion, finely chopped
• 1 Pear, peeled, cored & finely chopped
• ½ Fennel Bulb, finely sliced
• 1 Clove Garlic, minced
• 300g Carnaroli Rice
• 160ml White Wine
• 1.5 Litres Vegetable Stock, hot
• 100g Wensleydale Cheese or Vegetarian Alternative
• Salt Pepper & Rocket to serve

Instructions

1. For the Salsa, heat the vinegar, lemon juice, salt & sugar over a low heat until dissolved. Remove from the heat, add to the remaining ingredients, cover, and set aside for later.
2. For the Risotto, add the oil and half the butter to a large sauté pan and heat over e medium heat. Once the butter has melted, add the onion, pear, fennel, and garlic. Reduce the heat and cook gently for 20 minutes or until softened.
3. Add the rice and turn to coat in the mixture. Increase the heat to medium high and add the wine.
4. Allow to bubble until most has reduced then add a ladle of hot stock. Once that has been absorbed, repeat the process, taking care to stir gently.
5. Once the stock has been used and the rice is cooked but a little al dente, remove from the heat. Add the butter and wensleydale and stir quickly to create a creamy, unctuous texture.
6. Taste, add a generous amount of salt & pepper then top with the rocket and orchard salsa.
7. Divide between 4 bowls and serve immediately.

https://gourmetglow.co.uk/recipes/pear-pecan-risotto-with-orchard-salsa