Chianti-Stained Risotto with Pears and Blue Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This winter risotto would enhance a simple roasted beef tenderloin seasoned with cracked black pepper and sea salt. Serve the rest of the Chianti with your meal. Ingredients:
1 cup pear nectar |
1/4 teaspoon ground cinnamon |
3 (14-ounce) cans fat-free, less-sodium chicken broth |
1 1/2 tablespoons olive oil, divided |
1/4 cup chopped shallots |
1 1/2 teaspoons chopped fresh thyme |
3 garlic cloves, minced |
1 1/2 cups arborio rice |
1/2 cup chianti or other dry red wine |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 teaspoon butter |
2 firm bosc pears, peeled, cored, and cut lengthwise into 1/4-inch-thick slices |
1/2 cup (2 ounces) crumbled blue cheese |
1/3 cup chopped walnuts, toasted |
2 tablespoons chopped fresh parsley |
Directions:
1. Bring first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add shallots, thyme, and garlic; sauté 2 minutes. Add rice; cook 3 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 3/4 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in salt and pepper.
3. Heat remaining 1 1/2 teaspoons of oil and butter in a large nonstick skillet over medium-high heat. Add pears; sauté 4 minutes. Serve pears over risotto; sprinkle with cheese, nuts, and parsley.
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