- 3 1/2 cups (about) canned vegetable broth
- 1 cup dry white wine
- 1 1/2 tablespoons olive oil (preferably extra-virgin)
- 1 cup arborio rice or medium-grain white rice
- 2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
- 1/3 cup crumbled Gorgonzola cheese (about 2 ounces)
- 1 ripe unpeeled red-skinned pear, halved, cored, diced
- 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 minutes, stirring often. Mix in sage. Cook until rice is tender but still firm to bite and risotto is creamy, adding remaining broth mixture 1/4 cupful at a time if risotto is dry, about 5 minutes longer. Mix in Gorgonzola and pear. Cook until cheese melts and pear is heated through,about 1 minute. Season with salt and generous amount of pepper.