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Spiced Pear Risotto Recipe

We love risotto and are always in search of fun and different ways to prepare it. I like to serve this fruity version with pork tenderloin.—Kim Berto, Port Orchard, Washington

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Spiced Pear Risotto Recipe

Prep: 15 min. Cook: 35 min.

Yield: 10 Servings

15 35 50

Ingredients

6 cups chicken broth
1/2 cup finely chopped sweet onion
1/2 cup finely chopped sweet red pepper
1 garlic clove, minced
3 tablespoons butter
3 cups uncooked arborio rice
1/2 teaspoon Chinese five-spice powder
Dash cayenne pepper
1/4 cup apple cider or juice
1 large pear, peeled and chopped
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon coarsely ground pepper

Directions

In a large saucepan, heat broth and keep warm. In a Dutch oven, saute the onion, red pepper and garlic in butter until tender, about 3 minutes.
Add the rice, five-spice powder and cayenne; cook and stir for 2-3 minutes. Reduce heat to medium; add cider. Cook and stir until all of the liquid is absorbed.
Add warm broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 25 minutes.)
Add the pear, 1/4 cup cheese and pepper; cook and stir until heated through. Sprinkle with remaining cheese. Yield: 10 servings.

Nutritional Facts 3/4 cup equals 293 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 675 mg sodium, 54 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Spiced Pear Risotto in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p14