Cauliflower Risotto with Caramelized Pears, Blue Cheese and Walnuts

This cauliflower risotto with caramelized pears, blue cheese, and walnuts is a rich, comforting dish that feels both indulgent and wholesome. I love how the creamy cauliflower base pairs with the sweetness of pears, the sharpness of blue cheese, and the crunch of walnuts.

Why You’ll Love This Recipe

I like this recipe because it’s a lighter take on risotto but still feels hearty and luxurious. The cauliflower creates a velvety base without being too heavy, while the pears add a touch of sweetness that balances the savory flavors. I also enjoy how impressive it looks on the table, making it perfect for entertaining or a cozy dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 pears
1 tablespoon honey
1 medium-sized Romanesco cauliflower or regular
1 tablespoon olive oil
2 cloves garlic
1 shallot
1 glass white wine optional
450 ml or ½ qt vegetable broth
50 grams or 1.8 oz Parmesan (or any other hard cheese for vegetarians)
70 grams or 2.5 oz blue cheese
a handful walnuts
salt
black pepper
parsley to serve

Directions

1. I begin by cutting the pears into wedges. I heat a skillet over medium heat, drizzle in honey, and cook the pears until caramelized and golden. I set them aside.
2. I chop the cauliflower into florets and pulse it in a food processor until it resembles rice.
3. I heat olive oil in a large pan, add the minced garlic and finely chopped shallot, and sauté until soft and fragrant.
4. I stir in the cauliflower rice and cook for a few minutes.
5. I pour in the white wine (if using) and let it reduce slightly.
6. I add the vegetable broth a little at a time, stirring frequently, until the cauliflower is tender and creamy, about 10–12 minutes.
7. I stir in the Parmesan until melted, then season with salt and black pepper to taste.
8. I gently fold in the blue cheese so it melts into the risotto.
9. I top the risotto with caramelized pears and sprinkle with walnuts.
10. I finish with fresh parsley before serving warm.

Servings and Timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and 20 minutes to cook, so I plan for about 35 minutes total.

Variations

Sometimes I use gorgonzola instead of blue cheese for a stronger flavor. I also like to add roasted butternut squash or mushrooms for extra depth. If I want a dairy-free version, I use nutritional yeast instead of Parmesan and a plant-based blue-style cheese.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the risotto gently on the stovetop with a splash of broth to bring back the creaminess. I don’t recommend freezing since the texture of cauliflower changes after thawing.

FAQs

Can I make this recipe without wine?

Yes, I simply skip it or use extra broth instead.

Do I have to use Romanesco cauliflower?

No, regular cauliflower works just as well.

Can I prepare the pears ahead of time?

Yes, I caramelize them a few hours in advance and warm them up just before serving.

Can I use a different cheese instead of blue cheese?

Yes, goat cheese or brie also work nicely with the pears and walnuts.

How do I make this risotto creamier?

I stir in a splash of cream or extra cheese at the end for a richer texture.

Can I make this dish vegan?

Yes, I replace the cheese with vegan alternatives and use nutritional yeast for added flavor.

How finely should I process the cauliflower?

I pulse until it looks like rice grains, being careful not to over-process into mush.

What type of pears work best?

I prefer firm varieties like Bosc or Anjou since they hold up well to caramelizing.

Can I toast the walnuts first?

Yes, lightly toasting them enhances their flavor and adds more crunch.

What can I serve with this risotto?

I like pairing it with a simple green salad or roasted vegetables for a balanced meal.

Conclusion

I enjoy making this cauliflower risotto with caramelized pears, blue cheese, and walnuts because it’s elegant, flavorful, and surprisingly easy. The creamy base, sweet pears, bold cheese, and crunchy walnuts come together in a way that always feels satisfying. It’s one of my favorite recipes when I want something light yet indulgent.

Print