Risotto with Pears & Pecorino


Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

I use two types of pecorino here — a fresher one to turn through the risotto and melt a bit, and a good firmer mature one for grating in and shaving on top. You can use parmesan if you can’t find a mature pecorino. I love this with a dusting of cinnamon, as I ate it in a restaurant — try it with and without to see which way you prefer.


  • 4 tablespoons olive oil
  • 1 bulb spring onion (scallion), chopped
  • 320 g (11¼ oz) risotto rice (arborio or carnaroli)
  • 125 ml (4 fl oz/½ cup) white wine
  • 2 (about 350 g/12 oz in total) lovely ripe pears
  • 1.25 litres (44 fl oz/5 cups) quick vegetable broth, hot
  • 80 g ( oz) fresh pecorino, chopped into cubes
  • 40 g ( oz) grated mature pecorino
  • 80 g ( oz) or so shaved mature pecorino
  • ground cinnamon, to serve


Heat the olive oil in a large wide pot and sauté the spring onion until pale golden and softened. Add the rice and cook for a couple of minutes, stirring. Next, add the wine and let it sizzle and evaporate. Peel, core and chop 1 of the pears into cubes, then add to the pan. Turn through to blend the flavours, then add about 500 ml (17 fl oz/2 cups) of the broth. When that has been absorbed, add another cup or so of broth. Depending on your broth you may need to add salt and pepper here. When this broth has been gently absorbed continue to add more, letting it simmer and absorb before adding the next cupful. The risotto is ready when the rice is creamy, yet still a little firm, and there is just a small amount of liquid in the pot, about 20 minutes. If you run out of broth, you can use hot water.

Peel, core and chop up the second pear and add it to the risotto along with the fresh pecorino. Turn through to meld the flavours, then stir in the grated mature pecorino. Serve up immediately, dividing the shaved pecorino over the top, then adding a dusting of cinnamon for whoever wants it and a generous grind of black pepper over each.