Risotto with walnut pesto, gorgonzola and pears

Prepare the vegetable broth (alternatively use a cooking nut). Meanwhile, finely chop the shallot and put it in a pan with 30 g of butter, then add the rice, cook for a few minutes and finally add the white wine. Add the previously cooked broth. Wash and clean the pears and cut 2/3 into cubes, leaving the remainder intact apart. Remove the crust from the gorgonzola and also cut it into cubes. About two minutes before the end of cooking, add the cut pears, gorgonzola and walnut pesto to the rice and mix well. Wait until cooking is complete. With the heat off, add the Parmesan and the rest of the butter, stirring the rice. Cut the rest of the pear into thin slices and use them to decorate the plate before serving.