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2 bowls of caramelised pear risotto
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5 from 5 votes

Gorgonzola and Pear Risotto with Shrimp

This gorgonzola risotto with shrimp and pears is sweet, savoury and hearty - the perfect comforting Italian dish for any situation!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: dinner, Main Course
Cuisine: Italian
Keyword: gorgonzola risotto, shrimp risotto
Servings: 4 people
Calories: 585kcal
Author: Jovita | Yummy Addiction


For the risotto:

  • 1/4 cup (60g) unsalted butter
  • 1 tbsp olive oil
  • 1 onion , finely chopped
  • 4 cloves garlic , minced
  • 2 pears , peeled, cored, and cut into small pieces
  • 10 oz. (285g) arborio rice (or any other risotto such as carnaroli etc.)
  • 1 tbsp honey
  • 2/3 cup white wine
  • 1 lb. (450g) unpeeled shrimp , peeled and deveined (approximately 2/3 lb / 300g peeled shrimp)
  • olive oil , for brushing shrimp
  • 4 cups vegetable broth , or more as needed
  • 6 oz. (170g) gorgonzola cheese , crumbled
  • 2 tbsp shredded parmesan cheese , plus more for garnish

For the caramelized pear (optional):

  • 1 pear
  • 2 tbsp unsalted butter , melted
  • 1 tbsp honey


For the risotto:

  • Melt the butter in a heavy-bottomed pot. Add the tablespoon olive oil. Add the onion and cook until golden.
  • Add the garlic, pear pieces, and rice and cook 2-3 minutes, until the rice is translucent. Stir in the honey.
  • Pour in the wine and increase the heat. Cook for 3-4 minutes, letting the alcohol evaporate.
  • Pour in 1 cup of broth and reduce the heat. Don’t stir the rice first 3-4 minutes so it wouldn’t get too mushy. Then, keep adding the broth, a cup at a time, stirring. Only add the next portion of broth when the previous is absorbed by rice. Cook until the rice is al dente, according to your package instructions.
  • Meanwhile, brush the shrimp with the olive oil and season with salt and pepper to taste. Arrange the shrimp in a single layer in a frying pan and cook 2-3 minutes until they start turning opaque. Flip and cook 1-2 minutes more, until pink and cooked through.
  • About 3-4 minutes before the risotto is ready, stir in the shrimp, gorgonzola, and Parmesan cheese. Add salt and pepper to taste, if needed. Serve garnished Parmesan cheese and caramelized pear slices on top, if desired.

For the caramelized pear (optional):

  • Quarter and core the pear, then slice thinly lengthwise. Combine the melted butter with honey and brush the pear slices on both sides. Heat a grill pan and cook the pear on both sides until grill marks appear and the slices are golden and caramelized. The cooking time depends on the thickness of your slices, for me 1-2 minutes per side was enough.


Serving: 1g | Calories: 585kcal | Carbohydrates: 46.2g | Protein: 35.5g | Fat: 28.8g | Cholesterol: 252.6mg | Sodium: 1247.8mg | Sugar: 16.1g