Directions:
- Bring vegetable broth and white wine to simmer in heavy small saucepan over medium heat. Reduce heat to low; keep mixture warm.
- Heat oil in heavy medium saucepan over medium heat. Add rice and sauté until translucent, about 2 minutes. Add all but 1/2 cup broth mixture to rice. Simmer uncovered 15 minutes, stirring often. Mix in sage. Cook until rice is tender but still firm to bite and risotto is creamy, adding remaining broth mixture 1/4 cupful at a time if risotto is dry, about 5 minutes longer. Mix in Gorgonzola and pear. Cook until cheese melts and pear is heated through,about 1 minute. Season with salt and generous amount of pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1045.64 Kcal (4378 kJ) | ||
| Calories from fat | 258.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.77g | 44% | |
|---|---|---|---|
| Cholesterol | 25.57mg | 9% | |
| Sodium | 2658.58mg | 111% | |
| Potassium | 956.53mg | 20% | |
| Total Carbs | 147.64g | 49% | |
| Sugars | 19.01g | 76% | |
| Dietary Fiber | 8.96g | 36% | |
| Protein | 23.06g | 46% | |
| Vitamin C | 12.8mg | 21% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4.9mg | 27% | |
| Calcium | 262.2mg | 26% | |
| Amount Per 100 g | |||
| Calories | 131.34 Kcal (550 kJ) | ||
| Calories from fat | 32.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 44% | |
|---|---|---|---|
| Cholesterol | 3.21mg | 9% | |
| Sodium | 333.93mg | 111% | |
| Potassium | 120.14mg | 20% | |
| Total Carbs | 18.54g | 49% | |
| Sugars | 2.39g | 76% | |
| Dietary Fiber | 1.13g | 36% | |
| Protein | 2.9g | 46% | |
| Vitamin C | 1.6mg | 21% | |
| Iron | 0.6mg | 27% | |
| Calcium | 32.9mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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