Creamy Rice with Golden Artichokes, Caramelized Pear and Mild Blue Cheese

Name: Creamy Rice with Golden Artichokes, Caramelized Pear and Mild Blue Cheese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Mediterránea contemporánea
Ingredients: 11.3 oz short-grain rice; 10.6 oz artichoke hearts; 6.3 oz firm pear; 2.8 oz shallot; 0.35 oz garlic; 4 cups vegetable stock; 1/2 cup dry white wine; 3.2 oz mild blue cheese; 1.2 oz grated parmesan cheese; 2 tbsp butter; 2 tbsp olive oil; 1 tbsp fresh thyme; 2 tsp lemon zest; 1 tbsp lemon juice; 1.4 oz walnuts; 1 tsp salt; 1 tsp black pepper

An original, elegant creamy rice where sautéed artichokes bring a toasted note, caramelized pear adds gentle sweetness, and mild blue cheese creates a balanced creamy finish.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g short-grain rice (tipo bomba or similar)
300 g artichoke hearts (limpios and cut en cuartos)
180 g firm pear (1 pera medium, diced small)
80 g shallot (chopped fina)
10 g garlic (2 cloves, chopped)
950 ml vegetable stock (hot)
120 ml dry white wine (for desglasar)
90 g mild blue cheese (desmenuzado)
35 g grated parmesan cheese (freshly grated)
30 g butter (divided)
30 ml olive oil (divided)
4 g fresh thyme (leaves solamente)
4 g lemon zest (fina)
15 ml lemon juice (freshly squeezed)
40 g walnuts (tostadas and troceadas)
6 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

534 kcal

Calories

13 g

Protein

55 g

Carbs

25 g

Fat

5 g

Fiber

50 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree NutsSulfites

Instructions

1
1. Heat the vegetable stock in a small saucepan until very hot but not boiling, and keep it over low heat throughout the cooking process.
2
2. In a wide skillet or shallow pot, heat 1 tablespoon olive oil with 10 g butter over medium heat. Add the artichokes, a pinch of salt, and black pepper, and cook for 6-8 minutes until golden around the edges. Remove half for finishing and reserve the rest in the pan.
3
3. In the same pan, add the remaining tablespoon of olive oil and the shallot. Cook for 3 minutes over medium heat until softened. Add the garlic and cook 30 seconds more.
4
4. Add the short-grain rice and stir for 1-2 minutes to lightly toast it. Pour in the dry white wine and cook, stirring, until the liquid has almost completely reduced.
5
5. Add one ladle of hot stock and cook over medium heat, stirring often. Continue adding stock gradually, waiting until the rice has absorbed most of the liquid before adding more. After 12 minutes, add half of the fresh thyme.
6
6. While the rice cooks, melt the remaining 20 g butter in a small skillet over medium heat. Add the pear with a pinch of salt and cook for 3-4 minutes until golden and lightly caramelized. Add the lemon juice and cook 30 seconds more. Set aside.
7
7. Continue cooking the rice for 18-20 minutes total, until creamy and tender with a slight bite at the center. You may not need all the stock, or you may need a few extra spoonfuls of hot water.
8
8. Turn off the heat. Add the mild blue cheese, parmesan, lemon zest, the remaining thyme, and a twist of black pepper. Stir vigorously to finish the rice until glossy and creamy.
9
9. Adjust salt if needed. Spoon the rice into shallow bowls and finish with the reserved artichokes, caramelized pear, and toasted walnuts on top.
10
10. Serve immediately to enjoy its creamy texture. If you want to gently warm the plates before serving, heat them for 5 minutes in the oven at 285 °F / 140 °C.

Chef tips

For a creamier texture, stir often but not constantly; this releases starch without breaking the grains too much. Use a mild blue cheese so it adds character without overpowering the pear and artichoke.

Substitutions

You can substitute shallot with sweet onion, walnuts with toasted hazelnuts, and mild blue cheese with gorgonzola dolce or a creamy cow's milk cheese plus extra parmesan. For an alcohol-free version, replace the wine with 1/2 cup stock and 1 extra teaspoon lemon juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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