English
Deutsch
español
français
italiano
-
Newest
Sun-dried tomatoes with cheese
Hearty milk soup with vermicelli
Steamed dumplings
Steak with stewed vegetables
Tomato lecho for the winter with carrots and peppers
Salad with chicken breast and apple
Risotto with pear and dried apricots
A lean version of pear and dried apricot risotto.
How to cook Risotto with pear and dried apricots
Step 1
Heat the saucepan, heat the oil, add finely chopped garlic. Add rice, mix well so that the rice is saturated with oil. Pour in the hot broth in small portions and cook, stirring, until reduced.
Step 2
By the end of cooking, add chopped dried apricots and pears. Salt, pepper. Add lemon zest.
Step 3
Enjoy your meal!
Risotto with pear and dried apricots - FAQ About Ingredients, Baking Time and Storage
Arborio rice is recommended for its creamy texture. However, Carnaroli rice is another great option. Avoid using long-grain rice, as it won't provide the same creamy result.
Chopped dates, dried cranberries, or even golden raisins would work well as a substitute for dried apricots. Adjust the amount to your preference.
Ensure your broth is vegetable broth. This recipe is naturally vegetarian otherwise.
Yes, you can freeze leftover risotto. Allow it to cool completely, then store it in an airtight container. Reheat gently on the stovetop with a splash of broth to restore its creamy consistency.
Leftover risotto can be stored in the refrigerator for up to 2-3 days in an airtight container.
A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc complements the sweetness of the pear and apricot while balancing the richness of the risotto.
Consider adding toasted walnuts or pecans for a nutty crunch. A sprinkle of grated Parmesan cheese before serving can also enhance the flavor.
Reviews: 0
0 Overall rating5
4
3
2
1
Have you already prepared this recipe? Tell what you think.