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Categories:
pear nectar cinnamon chicken broth olive oil shallots fresh thyme garlic rice Italian red wine salt pepper butter Asiago cheese almonds flat-leaf Italian parsley
Viewed: 25 - Published at: 6 years agoIngredients
- 1 cup pear nectar
- 1/2 teaspoon cinnamon
- 42 ounces fat-free chicken broth
- 2 tablespoons olive oil, divided
- 1/4 cup chopped shallots
- 2 teaspoons fresh thyme, chopped
- 4 garlic cloves, minced
- 1 1/2 cups Aborio rice
- 1/2 cup dry Italian red wine
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 2 Bosc pears, peeled, cored and julienned
- 1 cup Asiago cheese, grated
- 1/2 cup almonds, toasted and chopped
- 2 tablespoons flat leaf Italian parsley, chopped
Method
- In a medium saucepan, bring pear nectar, cinnamon and chicken broth to a simmer, being careful not to boil. Keep warm.
- In a large saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add shallots, thyme and garlic and saute for two minutes. Add rice and cook for an additional 3 minutes, stirring constantly. Stir in wine and cook until it is absorbed, about 2 minutes, continuing to stir constantly. Add broth mixture 3/4s of a cup at a time, stirring until each portion is absorbed before adding the next portion. This process will take about 30 minutes. Stir in salt and pepper.
- In a large skillet on high heat, add the remaining tablespoon of olive oil and butter. Add the pears and saute for four minutes.
- Serve pears over risotto, and sprinkle with cheese, almonds and parsley.
