South African pears add a delicious flavour to this vegetarian risotto.

Serves: 4 Preparation time: 15 minutes Cooking time: 35 minutes

INGREDIENTS

2tbsp olive oil

300g risotto rice

300g prepared butternut squash, chopped into small chunks (about 1cm) 100ml dry white wine

1 litre vegetable stock

1tbsp chopped fresh sage or thyme

1 South African pear, cored and thinly sliced

Finely grated zest of 1 lemon

40g finely grated Parmesan cheese

250g Gorgonzola

South African pear slices and a few sage or thyme leaves, for garnish

METHOD

1. Heat the oil in a large saucepan or deep-sided frying pan. Add the rice and butternut squash and cook over a low heat for 2-3 minutes, stirring constantly. Take care that the rice doesn’t burn!

2. Pour in the wine and allow it to bubble up and evaporate.

3. Pour about one third of the stock into the pan and cook the risotto over a low heat, stirring often, until the liquid has almost been absorbed. Gradually add the remaining stock and continue to cook gently until it has all been absorbed, and the rice is swollen and tender. This will take about 25-30 minutes.

4. Add the sage or thyme, South African pear slices, lemon zest and Parmesan. Cook, stirring, for another 2-3 minutes. Serve each portion topped with a generous slice of Gorgonzola, garnished with pear slices and sage or thyme.

Cook’s tips: Risotto has to be cooked slowly so that the rice gradually absorbs the liquid to become creamy and delicious - choose Italian arborio or carnaroli rice for the best result.

Credits: @southafricanfruit