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Chianti-Stained Risotto with Pears and Blue Cheese

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))
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

Nutrition 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

How to Make It

  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.