Pear Risotto with Asiago

Pears and cheese are a perfect match. In a risotto, the fruity sweetness of ripe pears and the slightly tangy flavor of Asiago come together beautifully. It's the ultimate late summer-autumn dish — comforting, warm, and full of depth. I love making it on a quiet Sunday or during a grey evening. The moment the scent of risotto fills the kitchen, everything feels a little brighter.

Pear Risotto with Asiago

The flavor of this risotto is pure comfort with a touch of elegance. The sweet, juicy pears melt into the creamy rice, while the Asiago adds just the right amount of savoury depth, slightly nutty, gently tangy. With each bite, you get that perfect balance: a hint of sweetness, a creamy richness, and a salty finish that lingers on the tongue. It’s the kind of dish where you can almost taste it just by reading the recipe. Imagine a spoonful—warm, velvety, with little bursts of pear and cheese melting together—comforting like a blanket, but refined enough to serve at a dinner party. This isn’t just a meal. It’s a mouthwatering experience waiting to happen.

Farmers and Pears

In Italy, we adore pears—and we’ve even woven them into our language with some colourful expressions.
“Cadere come una pera” – to fall like a pear – suggests someone who’s easily duped.
“Essere un peracottaro” – to be a cooked pear – questions someone’s reliability or knowledge, as soft pears lose their structure.
And then there’s the famous saying:
“Non far sapere al contadino quanto è buono il formaggio con le pere” – Don’t let the farmer know how good cheese tastes with pears.
This dates back to a time when landowners claimed the finest fruit, leaving the cheese to the farmers. Only later, in the 16th century, did cheese begin to earn its place at aristocratic tables—served at the end of a meal, often paired with fruit.

Pear meets Cheese

The contrast between creamy, slightly sharp Asiago and sweet pear works well beyond risotto. Try them together in salads, as ravioli filling, or atop bruschetta. You can build on this flavor duo with a third element for even more complexity:

• Pear, cheese, and honey: Use a delicate honey like acacia or a bold one like chestnut. They elevate risotto or salads alike. My go-to cheeses for this combo: Asiago, Taleggio, Ricotta Salata, Pecorino, Gorgonzola, or Roquefort. The honey enhances the cheese’s depth, while the pear brings freshness.
• Pear, cheese, and nuts: Coarsely chopped walnuts are perfect with Asiago, Gorgonzola, Caciocavallo, or goat cheese.
• Pear, cheese, and prosciutto: For lovers of bold flavors, pair pear and cheese with a slice of prosciutto crudo. Draped over a finished risotto, it adds a savory punch. Or, try crisped pancetta for a richer finish.

📖 Recipe

Creamy Pear Risotto with Asiago – An Irresistible Italian Fall Comfort Dish

Pears and cheese are a perfect match. Their combination in risotto makes for a warming, flavorful autumn dish.

[en]5 from 1 vote[/en][de]5 von 1 Bewertung[/de][it]5 da 1 voti[/it]

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course, rice, Risotto

Cuisine Italian, vegetarian

Servings 4 servings

Calories 1000.2 kcal

Equipment

• 1 casserole pot
• 1 wooden spoon

Ingredients

 

0,5x1x2x...

For the risotto:

• 80  g butter
• 1 onion, finely chopped
• 400  g rice, Carnaroli or any risotto rice
• 100  ml wine, dry white
• 2  l broth, vegetable
• 3 pears, ripe
• 200  g Asiago cheese, or mild Gorgonzola, Taleggio
• pinch salt

For the finishing ("mantecatura"):

• 80  g Parmesan, grated or Grana Padano
• 40  g butter

To garnish:

• ½ pear, thinly sliced into 8 wedges

Instructions

 

• Warm the broth. Dice the pears and cheese. Finely chop the onion.
• In a large pot, melt the butter and sauté the onion for a few minutes until soft.
• Add the rice and toast it for 2–3 minutes, stirring frequently. Deglaze with the white wine.
• Gradually add the hot broth, one ladle at a time, stirring frequently. Wait until the rice absorbs the liquid before adding more. Continue until the rice is tender but al dente.
• Stir in the diced pears and Asiago. Mix until the cheese is completely melted.
• Remove from heat, add the Parmesan and butter, stir well, and season to taste.
• Serve immediately, garnished with fresh pear slices.

Notes

Choose sweet, ripe pears—but not too soft, or they’ll disintegrate in the risotto. If you prefer just the flavor without the fruit pieces, you can purée the pears just before folding them in.

Nutrition

Calories: 1000.2 kcalCarbohydrates: 115.5 gProtein: 33.3 gFat: 43.3 gSaturated Fat: 27.1 gPolyunsaturated Fat: 1.6 gMonounsaturated Fat: 11.9 gTrans Fat: 1 gCholesterol: 112.1 mgSodium: 3309.8 mgPotassium: 432.5 mgFiber: 6.6 gSugar: 21.5 gVitamin A: 2393.7 IUVitamin C: 8.7 mgCalcium: 886.4 mgIron: 1.8 mg

Tried this recipe?Mention @a.modo_mio or tag #a-modo-mio!

Print Recipe Pin Recipe Share by Email Share on Facebook

Risotto with Asiago cheese

This pear risotto is a celebration of contrasts—sweet and savory, creamy and nutty, comforting yet elegant. The way the pear melts into the rice and the Asiago brings everything together in a rich, tangy finish… it’s simply unforgettable. If you try this dish, I’d love to hear what you think! Leave a comment below to share your thoughts, your own twists, or your experience making it—your feedback always inspires me (and other readers too!).
Buon appetito!