Gorgonzola and Red Pear Risotto

Ingredients

• 3 ½ cups canned vegetable broth
• 1 cup dry white wine
• 1 ½ tablespoons olive oil (preferably extra-virgin)
• 1 cup arborio rice or medium-grain white rice
• 2 tablespoons fresh sage
• ¹/₃ cup crumbled Gorgonzola cheese
• 1 ripe red-skinned pear

Bring vegetable broth and white wine to simmer in heavy small saucepan over medium heat. Reduce heat to low; keep mixture warm. Heat oil in heavy medium saucepan over medium heat. Add rice and sauté until translucent, about 2 minutes. Add all but 1/2 cup broth mixture to rice. Simmer uncovered 15...

View full recipe at Epicurious