Chianti-Stained Risotto with Pears and Blue Cheese

recipe
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.

Yield:

10 servings (serving size: about 1/2 cup risotto, about 1/4 cup pears, about 1 tablespoon cheese, 1 1/2 teaspoons nuts, and about 1/2 teaspoon parsley))

Recipe from

Nutritional Information

Calories 247
Caloriesfromfat 27 %
Fat 7.5 g
Satfat 2.2 g
Monofat 2.9 g
Polyfat 2.1 g
Protein 7.6 g
Carbohydrate 36.6 g
Fiber 1.8 g
Cholesterol 6 mg
Iron 0.6 mg
Sodium 379 mg
Calcium 51 mg

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

Preparation

Bring first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

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.

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.

Note:

December 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note