Pear, Vanilla & Black Pepper Risotto

Ingredients:

300g arborio risotto rice
2 ripe but firm pears, peeled and diced
1 small onion, finely chopped
1 litre vegetable stock, kept warm
100ml dry white wine
40g unsalted butter
50g Parmesan, finely grated
Seeds from 1 Vanilla Mart PNG Vanilla Pod
1/2 tsp freshly cracked black pepper
1 tbsp olive oil
Fresh thyme
Sea salt

Method:

• Heat the olive oil in a large pan and gently cook the onion until softened.
• Add the rice and stir for 1–2 minutes until the grains are lightly toasted.
• Pour in the white wine and allow it to reduce.
• Gradually add the warm stock, one ladleful at a time, stirring regularly and allowing each addition to absorb before adding more.
• After about 15 minutes, add the diced pears and continue cooking until the rice is creamy and the pears are tender.
• Stir in the seeds from the Vanilla Mart PNG Vanilla Pod, black pepper and butter.
• Remove from the heat and fold through the Parmesan.
• Season to taste.