Simply follow the packet instruction to cook the risotto. It’s as easy as add cold water to the rice and cook.

While the risotto cooks chop the pears and add them to the risotto at the final 2 minutes of cooking time.

When ready remove from the stove and dress with black pepper and lemon juice and add little extra butter and cheese to reach creamy perfection.

Plate and garnish with lemon zest, the pistachios, a few pieces of raw pear and leaves of rocket salad.