Risotto z gruszką i tymiankiem z pieczoną piersią z kurczaka Pear and thyme risotto with lemon thyme chicken

Pear and thyme risotto with lemon thyme chicken

Pear goes very well with thyme, and the addition of parmesan cheese adds a lot of taste to the dish.
Course dinner
Cuisine international, Italian
Keyword no stir risotto, pear and thyme risotto, pear risotto
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 servings
Calories 1019kcal
Author Aleksandra



  • 2 tablespoons frying oil
  • 2 shallots or 1 small onion 70g, cut into small cubes
  • 3 twigs thyme + heaped teaspoon thyme leaves
  • 1 large clove garlic thinly sliced
  • 100 g / 3.5 oz risotto rice Arborio / Carnaroli / Bomba
  • 3 tablespoons dry white wine 45 ml
  • 300 g vegetable / chicken broth (=300ml)
  • 1 medium pear diced into 1 cm / ½ inch cubes, preferably firm
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons heavy cream (36%) or butter
  • salt and pepper to taste

small salad, as a side:

  • a few leaves lettuce / a small handful lamb's lettuce
  • 1 tablespoon pumpkin seeds lightly toasted in a dry pan
  • dressing: 1 teaspoon olive oil + 1 teaspoon lemon juice + salt and pepper



  • Add rice to the broth and stir several times with a spoon, strain through a fine-mesh strainer, reserve the broth (!).
  • In a wide and shallow pot heat up the oil, add the onion and thyme twigs, cook on low heat about 10 minutes (be careful not to burn them).
  • Add the garlic and cook for about 30 seconds, until fragrant.
  • Move the onion and garlic to the side of the pan (so that they don’t cook) and add the well drained rice, turn heat up to medium high and cook for 2 minutes, until all rice grains are covered with oil, slightly golden and their edges are translucent.
  • Mix the rice with onion and garlic, then add the wine, cook until evaporates completely.
  • Add the broth (it can be cold), stir well, bring to a boil, cover, simmer over low heat for 10 minutes. Add the pear, cook for another 5 minutes.
  • Remove the pot from the heat, remove the thyme twigs, add the parmesan cheese, cream and thyme leaves, season with salt and pepper to taste. Serve right away, preferably on warm plates (they can be warmed up in the oven).


  • Wash the lettuce, drain. Mix with pumpkin seeds, olive oil and lemon juice together. Season with salt and pepper to taste, serve with the risotto.


The best risotto is creamy and not thick – it should flow off the spoon like a wave, when it gets cold, it’s no longer saucy. It’s best to serve it straight from the pot and preheat the plates, for example in the oven - just keep them a few minutes in the oven preheated to 100 ° C / 212 °F (you will see the difference!).


Calories: 1019kcal