Risotto With Fennel, Pear, and Prosciutto

Southern Living
Makes 4 servings


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1/2 cup finely chopped sweet onion
2 tablespoons butter
1 garlic clove, minced
2 tablespoons olive oil, divided
1 cup uncooked Arborio rice (short-grain)
3 to 3 1/4 cups low-sodium chicken broth, divided
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
2 firm Bosc pears, peeled and chopped
1/2 medium-size fennel bulb, thinly sliced
1/4 pound thinly sliced prosciutto, chopped
Salt and pepper to taste


Total: 45 Minutes

1. Stir together first 3 ingredients and 1 Tbsp. olive oil in a 2 1/2-liter microwave-safe glass bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.

2. Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent.) Microwave at HIGH 9 minutes. Carefully swirl mixture in bowl, without uncovering, to incorporate mixture. Microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy. Add remaining 1/4 cup broth, 1 Tbsp. at a time, if necessary, for desired consistency.

3. Sauté pears and fennel in remaining 1 Tbsp. hot olive oil in a large nonstick skillet over medium-high heat 7 minutes or until tender and golden. Stir in prosciutto, and cook 1 minute or until slightly browned. Stir pear mixture into risotto. Season with salt and pepper to taste. Serve immediately.

Note: We tested with RiceSelect Arborio Italian-Style Rice and an 1,100-watt microwave oven. We found that self-sealing plastic wraps do not work in this application.

Created date

January 2010