Pear and White Chocolate Risotto with Rosebud Lemon Marmalade with Ginger - Deliciously Yorkshire

Name: Pear and White Chocolate Risotto with Rosebud Lemon Marmalade with Ginger - Deliciously Yorkshire
Ingredients: 50ml Water; 250g caster Sugar; 2 Conference Pears – peeled, quartered and cored then halved to make 8 slices; 1 Sprig of Rosemary; Salted Butter; 2 tbs Lemon Marmalade with Ginger; Olive Oil; 350g Arborio Rice; 450ml Boiling Water; 50g Salted Butter; 1 Tsp of Rosemary – finely chopped; 300ml Semi Skimmed Milk; 190g Caster Sugar; 175g Good Quality White Chocolate – broken into pieces (reserve a little for grating)

deliciouslyorkshire.co.uk

Pear and white chocolate risotto with rosebud lemon marmalade—perfect winter warmth from Yorkshire's Taste Awards finalists.

View full recipe on deliciouslyorkshire.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at deliciouslyorkshire.co.uk.

Share this recipe:

Cooking tools:

Kitchen scale
Measuring cup
Saucepan
Skillet
Stove
Peeler
Chef's knife
Cutting board
Fine-mesh sieve
Wooden spoon
Grater
Plate
Serving bowl

Ingredients

50ml Water
250g caster Sugar
2 Conference Pears – peeled, quartered and cored then halved to make 8 slices
1 Sprig of Rosemary
Salted Butter
2 tbs Lemon Marmalade with Ginger
Olive Oil
350g Arborio Rice
450ml Boiling Water
50g Salted Butter
1 Tsp of Rosemary – finely chopped
300ml Semi Skimmed Milk
190g Caster Sugar
175g Good Quality White Chocolate – broken into pieces (reserve a little for grating)