2 firm Bosc pears, peeled, cored, and cut lengthwise into 1/4-inch-thick slices
1/2 cup (2 ounces) crumbled blue cheese
1/3 cup chopped walnuts, toasted
2 tablespoons chopped fresh parsley
How to Make It
Bring first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add shallots, thyme, and garlic; sauté 2 minutes. Add rice; cook 3 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 3/4 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in salt and pepper.
Heat remaining 1 1/2 teaspoons of oil and butter in a large nonstick skillet over medium-high heat. Add pears; sauté 4 minutes. Serve pears over risotto; sprinkle with cheese, nuts, and parsley.