Publisher Photo
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.)
  4. Add the pear, 1/4 cup cheese and pepper; cook and stir until heated through. Sprinkle with remaining cheese. Yield: 10 servings.
Originally published as Spiced Pear Risotto in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p14

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