Spiced Pear Risotto

Name: Spiced Pear Risotto
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; Chopped chives, optional

13 ingredients

4 steps

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
Chopped chives, optional

Directions

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. If desired, top with chopped chives.