Ingredients

The following ingredients have 4 Servings
  • 3 tbsp unsalted butter
  • 3 tbsp olive oil
  • 1 1/2 cups chopped leeks (1 whole leek)
  • 4 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine
  • 5 cups low-sodium chicken stock
  • 3 pears, diced into 1/2 cubes
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 8 oz goat cheese
  • 1/2 cup freshly grated parmesan cheese, plus extra for serving
  • 1 cup walnuts, chopped
  • kosher salt + black pepper for taste

Instruction

  • Heat butter and olive oil in medium saucepan over medium heat. Add the leeks, cooking for about 5 minutes, until tender. Toss in the garlic and cook for an additional minute. Add rice and stir to coat, cooking for another minute.
  • Deglaze the pan with the white wine, and simmer over low heat until almost all of the wine has been absorbed. Add chicken stock that is simmering 1 cup at a time, stirring the rice constantly and waiting for the stock to be absorbed before adding more.
  • Once the rice is tender (should be between 20-25 minutes), add the pears, lemon zest and lemon juice. After everything is mixed, add the goat cheese, Parmesan cheese and chopped walnuts. Taste and if needed add salt and pepper. Serve with some walnuts and Parmesan cheese on top.