Risotto with Anjous pears, walnuts and feta

Ciao, welcome back to my blog!

Today I am sharing with you a delicate yet sophisticated risotto with Anjous pears, walnuts and feta.

This recipe that is easy to make and also rather quick, in case you have last-minute guests to surprise. It is also suitable for children (it is not spicy) and it is a refined, non-boring vegetarian option.

Autumn is in full swing here in London and I really wanted to make the most of the amazing seasonal fruits and vegetables available now, such as the delicious Anjous pears. This kind of pear is sweet and crunchy and its consistency is ideal for cakes/sweet preparations but also great for unexpected savoury recipes.

The best news is that you don't have to cook it, the recipe I made requires raw ingredients, excluding the rice obviously.

Not only you will be saving time, but also this trick will keep all the nutrients and the vitamins of the pears.

Walnuts are a perfect way to add healthy fats and protein while giving an extra autumnal twist to the dish.

I chose to include feta as my cheese of choice to bring creaminess but also because of its intense flavour.

Instead of the classic Italian carnaroli rice, I am using basmati here as it takes less time to cook and I love its texture.

More of my autumnal risotto recipes:

-Roasted chestnuts and mushrooms risotto

-One-pot squash and mushroom risotto


250g basmati rice

2 Anjous pears

20 Walnuts

100g of Feta cheese

1 Yellow onion, thinly chopped

Vegetable broth

1 glass of white wine



Olive oil


Start preparing your vegetable broth first.

In the meantime, peel the pears, reduce them into cubes and set aside.

Drizzle some extra virgin olive oil in a pot on medium heat.

When it is warm, add the thinly chopped onion and let it cook for a couple of minutes stirring now and then.

Wash the rice (don't throw away the water: use it to water your plants!) then add it to the pot with the onion.

Stir well to coat it with the base we just made for about a minute, set on high heat and then pour the white wine in.

Allow the alcohol to steam completely before adding half of the piping hot vegetable broth until it has disappeared into the rice.

Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 15-20 mins.

Blend the walnuts and one raw pear to obtain a thick cream-like below:

Add the other pear to the rice (it doesn't take long to get softer).

When the rice is fully cooked and the broth almost absorbed, turn off the heat.

Add the walnut and pear cream and the crumbled feta cheese to the rice and stir well mixing all the flavour.

Serve with a couple of slices of fresh pear, a walnut and some pepper.


Thank you for reading my post today, let me know if you will try it!

If you liked my recipe, feel free to share it on your social media accounts to help me grow and if you are new, don't forget to subscribe to my newsletters.

Have a great weekend!