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🍽️ Risoni pasta with creamy Gorgonzola foam, pears and caramelized onions

595 kcal · 30 min · 4 servings

Ingredients

• 300 g risoni
• salt
• 1 red onion
• 4 tbsp white balsamic vinegar
• 2 tbsp sugar
• 2 firm pears (e.g. Abate Fetel)
• some olive oil
• 120 g Gorgonzola
• 160 g plain cream cheese (double cream stage)
• 300 ml vegetable stock
• 100 ml dry white wine
• salt
• white pepper (from the mill)
• 1 pinch freshly grated nutmeg

Instructions

1. 1. Cook the risoni pasta in boiling salted water until al dente.
2. 2. Peel the onion and cut it into half rings. Place them in a pot with 100 ml of water, balsamic vinegar, and sugar, and let them simmer for about 10 minutes. Remove from heat and set aside.
3. 3. Peel the pears, cut them into quarters, remove the core, and slice them into wedges. Lightly brown the pear wedges in a non-stick pan without adding any fat.
4. 4. Place the Gorgonzola and cream cheese in a pot with vegetable stock and white wine. Heat the mixture to 80 degrees Celsius. Season the sauce with salt, pepper, and grated nutmeg. Strain the sauce through a fine sieve and lightly foam it using a hand blender.
5. 5. Toss the cooked pasta briefly in olive oil. Divide the pasta onto plates, pour the cheese foam over it, and garnish with the browned pears and caramelized onions.

Nutrition per serving

• kcal: 595
• Protein: 20 g · Fett/Fat: 18 g · Carbs: 80 g