Celery and Gorgonzola risoni with radicchio salad
Celery and Gorgonzola risoni with radicchio salad

Celery and Gorgonzola risoni with radicchio salad

Total time30 mins
5 minspreparation time
25 minscooking time

This delicious combination of celery and Gorgonzola risoni makes for a truly festive meal. It’s complemented by a radicchio and pear salad in a tangy Kikkoman Soy Sauce dressing.

Ingredients

10 portion(s)

For the risoni:

250 g
shallots, finely diced
500 g
celery, diced (approx. 1 x 1 cm)
100 g
butter
500 g
risoni
300 ml
white wine
1.2 litre
vegetable stock
300 g
gorgonzola
5 g
salt
2 g
pepper

For the salad:

50 g
butter
500 g
pears, cut into strips (approx. 2 mm thick)
50 g
honey
300 g
radicchio, cut into pieces (approx. 2 x 4 cm)
100 g
walnut kernels, roasted
2 g
pepper
Allergens:
Celery, gluten, milk, soy, nuts, sulphites
Total weight per portion:
380 g
Weight per ingredient:
  • Risoni pasta approx. 300 g
  • Salad approx. 80 g

Preparation

Step 1

Sauté the shallots and celery in a saucepan with butter over a medium heat for 2–3 minutes. Add the risoni and cook for a further 2–3 minutes. Deglaze with the white wine and reduce by half. Add the vegetable stock and cook for about 12 minutes, stirring occasionally. Remove from the heat and slowly stir in the Gorgonzola until a creamy consistency forms. Season with salt and pepper to taste.

Step 2

Melt the butter in a saucepan and sauté the pear in it for about 2 minutes. Add the honey and lightly caramelise the pear for 1–2 minutes. Deglaze with Kikkoman Soy Sauce and bring to the boil. Add the radicchio and walnuts and let the salad leaves wilt slightly.

Step 3

Divide the risoni between four plates, top with the salad and serve.

Tip:

This dish also works with risotto rice.

Recipe-ID: F1068

Recipe as PDF

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