Print

Cauliflower Risotto with Caramelized Pears, Blue Cheese and Walnuts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy cauliflower-based risotto topped with caramelized pears, blue cheese, and walnuts. This elegant dish balances sweet, savory, and nutty flavors for a wholesome yet indulgent meal.

Ingredients

2 pears

1 tablespoon honey

1 medium Romanesco cauliflower (or regular)

1 tablespoon olive oil

2 cloves garlic, minced

1 shallot, finely chopped

1 glass white wine (optional)

450 ml (½ qt) vegetable broth

50 g (1.8 oz) Parmesan (or other hard cheese for vegetarians)

70 g (2.5 oz) blue cheese

A handful of walnuts

Salt, to taste

Black pepper, to taste

Fresh parsley, to serve

Instructions

  1. Cut pears into wedges. Heat a skillet over medium heat, drizzle in honey, and caramelize pears until golden. Set aside.
  2. Chop cauliflower into florets and pulse in a food processor until it resembles rice.
  3. Heat olive oil in a large pan. Add garlic and shallot, sauté until soft and fragrant.
  4. Stir in cauliflower rice and cook for a few minutes.
  5. Pour in white wine (if using) and let reduce slightly.
  6. Add vegetable broth gradually, stirring often, until cauliflower is tender and creamy (about 10–12 minutes).
  7. Stir in Parmesan until melted. Season with salt and black pepper.
  8. Fold in blue cheese until just melted into the risotto.
  9. Top with caramelized pears and sprinkle with walnuts.
  10. Garnish with fresh parsley and serve warm.

Notes

Substitute gorgonzola for a bolder blue cheese flavor.

Add roasted butternut squash or mushrooms for extra depth.

Use nutritional yeast and vegan cheese for a dairy-free version.

Toast walnuts before adding for richer flavor.

Use firm pears like Bosc or Anjou to hold up during caramelizing.

Nutrition

Find it online: https://justsosavory.com/cauliflower-risotto-with-caramelized-pears-blue-cheese-and-walnuts/