Pear, Thyme and Blue Cheese Risotto

Pear, Thyme and Blue Cheese Risotto

This rich indulgent dish is perfect for a lovely date night in, taking less than 30 minutes, but plating up something a bit special. The sweet pear compliments the rich blue cheese so every mouthful is bliss. I have used a creamy blue cheese so it isn 't overpowering, always complimented with an ice cold glass of wine. It goes in the food too so it would silly not to, eh?

Serves: 2

Cooking time: 30 minutes


  • 1/2 Onion
  • 2 Garlic Cloves
  • 30g Butter
  • 160g Risotto Rice
  • 500ml Vegetable Stock
  • 75ml White Wine
  • 130g Creamy Blue Cheese (Montagnolo or Saint Agur recommended)
  • 30g Parmesan
  • 1 Large Williams Pear
  • Thyme (approx. 1 tsp chopped, with some extra for garnish)
  • 2 or 3 Crushed Walnuts
  • Salt & Pepper


  1. Dice the onion and crush the garlic.
  2. In a saucepan on low heat, melt the butter and add the onions. Allow them to soften and turn golden before adding the garlic.
  3. In another saucepan, prepare the vegetable stock and keep it simmering on low heat.
  4. Add the risotto rice to the onions and garlic, sauté for a couple of minutes, then pour in the wine.
  5. Allow the rice to absorb the wine. Once absorbed, begin adding the vegetable stock a ladle at a time. Ensure each ladle of stock is absorbed before adding the next. Continue this for approximately 15 minutes.
  6. Meanwhile, peel and dice the pear. Cube the blue cheese and chop the thyme.
  7. After 15 minutes, add the pear, 2/3 of the blue cheese, thyme, and season generously.
  8. Grate in the Parmesan and stir. Continue adding stock as necessary.
  9. Taste the risotto periodically. Once the rice is cooked to your preference (typically al dente), turn off the heat.
  10. Serve in bowls. Garnish with a sprinkle of thyme, black pepper, the remaining blue cheese cubes, and a touch of grated Parmesan.

Serving Note: Best enjoyed with a glass of wine and some old-school Ed Sheeran music.

Pear, Thyme and Blue Cheese Risotto

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